6 chopped chicken livers
1/2 cup sliced celery
1/2 cup sliced green onions
1 (4-ounce) can sliced mushrooms, drained
1 tablespoon butter or margarine
1 cup uncooked rice
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
Cook chicken livers, celery, onions and mushrooms in butter until tender crisp. Add rice, broth, salt and pepper. Bring to a boil. Stir well. Cover, reduce heat and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff lightly with a fork.
Makes 6 servings.