1. In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes. 2. Meanwhile, in a large frying pan, melt butter over medium-low heat. Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with pepper. Add wine and simmer 2 minutes. 3. Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver mixture into center. Srinkle with parsley and Parmesan cheese. From: 365 Ways to Cook Chicken Happy Charring ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 79 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.2mg||7 %|
|Sodium 560.2mg||19 %|
|Potassium 69.7mg||2 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 35.6g|
|Protein 5.1g||7 %|
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Calories per serving: 253
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