Wild and Dirty Rice

• 1 1/2 cups wild rice (11 ounces)
• 1/2 pound ground pork (see Note)
• 2 tablespoons unsalted butter or bacon fat
• 1 large onion, coarsely chopped
• 1 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 1 tablespoon minced garlic
• 1 pound chicken or duck livers, trimmed and coarsely chopped
• 2 cups long-grain white rice (14 ounces)
• 4 cups chicken stock or canned low-sodium broth
• 2 teaspoons chopped thyme
• 2 bay leaves
• Salt and freshly ground pepper
• Tabasco sauce
• 1/2 cup finely chopped scallions

1. In a medium saucepan of boiling salted water, cook the wild rice over moderate heat until the grains are tender, 30 to 45 minutes.
2. Drain the wild rice in a colander.
3. In a medium skillet, cook the ground pork over moderately high heat, stirring well to break up any clumps, until no longer pink, about 10 minutes.
4. Melt the butter in a large, deep skillet.
5. Add the onion, celery, red and green bell peppers and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes.
6. Add the livers and ground pork and cook, stirring, until the livers are browned on the outside, about 5 minutes.
7. Stir in the wild and long-grain rice, chicken stock, thyme, bay leaves and 1 teaspoon of salt and bring to a boil.
8. Cover and cook over low heat until the long-grain rice is tender, about 20 minutes.
9. Discard the bay leaves.
10. Season the dirty rice with salt, pepper and Tabasco and stir in the chopped scallions.
11. Transfer the rice to a bowl, fluff with a fork and serve.

wild rice, ground pork, butter, onion, celery, red bell pepper, green bell pepper, garlic, chicken, longgrain white rice, chicken stock, thyme, bay leaves, salt, tabasco sauce, scallions

Taken from www.foodandwine.com/recipes/wild-and-dirty-rice (may not work)