Wild Rice with Liver and Mushrooms (Riz Sauvage Derby)

• 3/4 cup wild rice
• 2 1/4 cups cold water
• Salt, if desired
• 1 duck liver
• 1/4 pound mushrooms
• 2 tablespoons butter
• 2 tablespoons finely chopped white onion
• Freshly ground black pepper

1. Run cold water over the rice and drain until water runs clear.
2. Put the rice in a saucepan and add the water and salt to taste.
3. Bring to the boil and simmer one hour.
4. At this point the rice grains should be puffed open.
5. If not, remove from the heat and let the rice stand in the hot cooking water until puffed.
6. Drain well.
7. There should be about two and one-half cups of rice.
8. Put the liver on a flat surface and chop it finely.
9. Cut the mushrooms into half-inch cubes.
10. There should be about one cup.
11. Heat the butter in a small skillet and add the mushrooms.
12. Cook, stirring, about 30 seconds.
13. Add the liver and cook, stirring, about 30 seconds longer.
14. Add the onion and cook, stirring, about 15 seconds.
15. Sprinkle with salt and pepper to taste.
16. Add the rice and stir to blend.
17. Heat thoroughly and serve.

wild rice, cold water, salt, duck liver, mushrooms, butter, white onion, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1571 (may not work)