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| 10 | Minutes preparation time |
| 25 | Minutes cooking time |
| 3 Tasse | chicken broth |
| 1 1/2 Tasse | rice |
| 4 Esslöffel | butter |
| 6 | Chicken livers; cut into 1/2 inch pieces |
| 1/2 Tasse | Onion chopped |
| 1/2 Tasse | mushrooms sliced |
| | pepper ground |
| 3 Esslöffel | white wine dry |
| 2 Esslöffel | parsley fresh, chopped |
| 1/2 Tasse | parmesan grated |
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1. In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes.
2. Meanwhile, in a large frying pan, melt butter over medium-low heat. Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with pepper. Add wine and simmer 2 minutes.
3. Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver mixture into center. Srinkle with parsley and Parmesan cheese.
~- EZpoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
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