Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
833
Calories
80g
Protein
27g
Fat
59g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 chicken livers (about 1/2 pound), cut into eighths
- 1/2 cup chopped onion
- 1/4 cup butter or margarine
- 1 4-ounce can sliced mushrooms, drained
- 1/2 teaspoon salt
- 3 tablespoons white wine or chicken broth
- 3 cups cooked U.S. arborio or medium grain rice
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese (optional)
- =
Directions
1
Cook chicken livers and onion in butter until tender. Add mushrooms, salt and wine; simmer about 2 minutes. Toss lightly with rice. Heat. Sprinkle with parsley and Parmesan cheese.
Recipe sourced from
fandom