Best Chicken Liver Salad With Brown Rice Recipes

CHICKEN LIVERS WITH RICE

Chicken Livers With Rice image

This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!

Provided by MizzNezz

Categories Beef Organ Meats

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon parsley
1 teaspoon minced garlic
1/2 teaspoon sage
1 cup rice
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 lb chicken liver, cut in half
3 tablespoons oil
1/4 cup minced onion
1/4 cup water

Steps:

Mix water with next 5 ingredients.
Bring to a boil, add rice.
Cover and simmer for 17 minutes, until water is absorbed.
Mix flour, salt, pepper, and paprika in a bag.
Add chicken livers and shake to coat.
Heat oil in skillet on med hi.
Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
Add more oil if needed.
Remove from skillet, keep warm.
Stir fry onion in same skillet, with water for 2 minutes.
Return chicken livers and mix well.
Put rice on plate, top with chicken livers.

Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5

BROWN RICE SALAD WITH GRILLED CHICKEN

Brown Rice Salad with Grilled Chicken image

This delightful dish is nutritious, simple to fix and brightens up any buffet table. It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

3 cups cooked brown rice
2 cups cubed grilled chicken breasts
2 medium apples, chopped
1 medium sweet red pepper, chopped
2 celery ribs, finely chopped
2/3 cup chopped green onions
1/2 cup chopped pecans
3 tablespoons minced fresh parsley
1/4 cup cider vinegar
3 tablespoons canola oil
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

Nutrition Facts : Calories 236 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 295mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein.

CHICKEN LIVERS, MUSHROOMS, AND RICE

Chicken Livers, Mushrooms, and Rice image

Make and share this Chicken Livers, Mushrooms, and Rice recipe from Food.com.

Provided by ChefWhiz

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken liver
1 lb mushroom
3 tablespoons butter or 3 tablespoons margarine, melted
1 cup uncooked instant rice
1 tablespoon sherry wine
3 tablespoons butter or 3 tablespoons margarine, melted
10 1/2 ounces beef broth, undiluted (1 can)
10 1/2 ounces condensed cream of mushroom soup, undiluted (1 can)

Steps:

Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
Remove livers and mushrooms from skillet; set aside.
Reserve pan drippings in a small bowl.
Saute rice in remaining butter until golden.
Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
Cover and simmer 20 mi. or until liquid is absorbed.
Stir livers and mushrooms into rice; cook until livers are throughly heated.

Nutrition Facts : Calories 328.2, Fat 19, SaturatedFat 9.2, Cholesterol 292.6, Sodium 846.3, Carbohydrate 19.2, Fiber 1.1, Sugar 2.1, Protein 18.6

CHICKEN LIVER SALAD

Chicken Liver Salad image

Provided by Jacques Pepin

Categories quick, weekday, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 whole chicken livers
1 1/2 tablespoons unsalted butter
5 tablespoons corn oil
3/4 teaspoon freshly ground black pepper
3/4 teaspoons salt
4 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
3 tablespoons coarsely chopped parsley, preferably the flat-leaf variety
6 cups diced iceberg lettuce
3 tablespoons red-wine vinegar

Steps:

Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams