In large skillet, heat oil and butter, saute mushrooms. Add onion and garlic and saute. Add chicken livers, parsley, oregano and salt and pepper. Saute til chicken livers are browned. Add tomato sauce, wine and water; cover and simmer 20 minutes. Dissolve cornstarch in a small amount of sauce; add to skillet and cook til slightly thickened. While chicken liver mixture is simmering, brown rice in butter in a saucepan. Add water or chicken stock and salt to taste. Cover and cook over low heat til liquid is absorbed, about 25 minutes. To serve, place rice on large platter, top with chicken livers and mushrooms. Serves 12
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 163 (48%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 160.2mg||49 %|
|Sodium 132.8mg||5 %|
|Potassium 337.5mg||9 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 29.2g|
|Protein 10g||14 %|
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Calories per serving: 342
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