Chicken Liver Salad With Brown Rice Recipes

CHICKEN AND RICE SALAD

Steps:

• In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

BROWN RICE CHICKEN SALAD

Steps:

• In a small bowl, combine the first eight ingredients. In another small bowl, combine dressing ingredients. Pour over rice mixture; toss to coat.

BROWN RICE SALAD WITH GRILLED CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

CHICKEN LIVER SALAD

Steps:

• Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
• Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
• Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
• Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
• Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.

CHICKEN LIVERS, MUSHROOMS, AND RICE

Steps:

• Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
• Remove livers and mushrooms from skillet; set aside.
• Reserve pan drippings in a small bowl.
• Saute rice in remaining butter until golden.
• Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
• Cover and simmer 20 mi. or until liquid is absorbed.
• Stir livers and mushrooms into rice; cook until livers are throughly heated.

WARM CHICKEN LIVER SALAD

Steps:

• Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
• Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.

CHICKEN LIVERS WITH RICE

Steps:

• Mix water with next 5 ingredients.
• Bring to a boil, add rice.
• Cover and simmer for 17 minutes, until water is absorbed.
• Mix flour, salt, pepper, and paprika in a bag.
• Add chicken livers and shake to coat.
• Heat oil in skillet on med hi.
• Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
• Add more oil if needed.
• Remove from skillet, keep warm.
• Stir fry onion in same skillet, with water for 2 minutes.
• Return chicken livers and mix well.
• Put rice on plate, top with chicken livers.

MISO BROWN RICE & CHICKEN SALAD

Steps:

• Cook the rice following the pack instructions, then drain and keep warm. While it's cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.
• Boil the broccoli until tender. Drain, rinse under cold water and drain again.
• For the dressing, mix the miso, rice vinegar, mirin and ginger together.
• Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.