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

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)