Chicken Liver Salad With Brown Rice

• 2 1/2 cups water
• 1 cup brown rice
• 3/4 pound chicken livers
• 1 cup chicken broth
• 1 cup white wine
• 1 cup chopped green pepper
• 1 cup chopped red onion
• 1 teaspoon minced fresh thyme
• 2 tablespoons white or red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• 2 teaspoons salt, or to taste
• Freshly ground black pepper
• 1 tablespoon chopped parsley

1. Bring the water to a boil.
2. Add the rice, lower heat, cover and cook until the water is absorbed and the rice is tender, about 40 minutes.
3. Allow rice to cool to room temperature.
4. Meanwhile, carefully remove all fat and connective tissue from the chicken livers.
5. Place them in a sauce pan, add broth and wine and simmer gently until they are cooked and still pink in the middle, 10 to 15 minutes.
6. Drain and slice the chicken livers.
7. Place chicken livers in a bowl with the green pepper, onion and thyme.
8. Combine vinegar and mustard and add olive oil, beating or shaking until the dressing is well blended.
9. Pour over chicken-liver mixture and set aside to cool to room temperature.
10. Rinse rice briefly in tepid water.
11. Drain well.
12. Season rice with salt and pepper.
13. Fold chicken-liver mixture and rice together and fold in parsley.

water, brown rice, chicken livers, chicken broth, white wine, green pepper, red onion, thyme, white, mustard, olive oil, salt, freshly ground black pepper, parsley

Taken from cooking.nytimes.com/recipes/2443 (may not work)