"Hearty, but delicate in flavor, this is an upscale version of Cajun Dirty Rice." Heat a skillet over medium heat for 1 minute. Add margarine; heat until foam dies down, then add chicken livers. Cook, turning occasionally, until browned, about 2 minutes. Remove livers from skillet and set aside. In the same skillet, cook onion over medium heat until golden. Add broth, brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover and simmer 40 minutes, stirring occasionally. Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let stand 10 minutes, and serve. Each serving (1 cup) provides: * 1/2 FA, 3/4 V, 1 P, 1 1/2 B, 10C. Per serving: * 252 cal, 12 g pro, 39 g car, * 5 g fat: 1 g poly, 2 g mono, 1 g sat; * 95 mg sod, 156 mg chol. Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 122.3mg||38 %|
|Sodium 357.2mg||12 %|
|Potassium 396.5mg||10 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 34.4g|
|Protein 12.5g||18 %|
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Calories per serving: 257
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