Dirty Rice with Fennel

  1. In a small saucepan, combine the rice and 2 cups water.
  2. Bring to a simmer over high heat, then cover, reduce the heat to low, and cook for 50 minutes.
  3. Season with 1/2 teaspoon salt, stirring it in with a fork.
  4. Re-cover and let the rice steam off the heat for 10 minutes.
  5. Melt the butter in a large skillet over high heat.
  6. Season the livers with salt, then sear until browned on both sides, about 2 minutes.
  7. They should still be slightly soft to the touch.
  8. Set them aside.
  9. Add the fennel, celery, and scallions to the skillet and saute until softened, 8 to 10 minutes.
  10. Dice the livers and add to the skillet.
  11. Cook, stirring, for about 1 minute, then add the rice and toss until blended.
  12. 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)

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