Dirty Rice with Fennel
- 1 cup Lundberg Wehani rice or brown rice
- Kosher salt
- 2 tablespoons unsalted butter
- 1/4 pound fresh chicken livers, trimmed
- 1/2 large fennel bulb, minced
- 1 celery rib, minced
- 3 scallions, white and green parts, minced
- In a small saucepan, combine the rice and 2 cups water.
- Bring to a simmer over high heat, then cover, reduce the heat to low, and cook for 50 minutes.
- Season with 1/2 teaspoon salt, stirring it in with a fork.
- Re-cover and let the rice steam off the heat for 10 minutes.
- Melt the butter in a large skillet over high heat.
- Season the livers with salt, then sear until browned on both sides, about 2 minutes.
- They should still be slightly soft to the touch.
- Set them aside.
- Add the fennel, celery, and scallions to the skillet and saute until softened, 8 to 10 minutes.
- Dice the livers and add to the skillet.
- Cook, stirring, for about 1 minute, then add the rice and toss until blended.
- Serve immediately.
wehani rice, kosher salt, unsalted butter, chicken livers, fennel bulb, celery, scallions
Taken from www.epicurious.com/recipes/food/views/dirty-rice-with-fennel-388208 (may not work)