DIRTY WILD RICE (for six)

2 chicken livers

4 tablespoons unsalted butter

½ cup thinly sliced white button mushrooms

1 small green pepper. stemmed, seeded and finely chopped

1 small yellow onion, finely chopped

kosher salt and freshly ground black pepper, to taste

1 cup roughly chopped pecans

1 cup wild rice

3 cups beef stock

½ cup heavy cream

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1. Heat oven to 350*.

2. Boil livers and 2 cups water in a 4 quart saucepan until tender about 5 minutes. Drain livers, discarding water, and let cool; mash with a fork until smooth.

3. Wipe pan dry and melt butter over medium-high heat. Add mushrooms, bell pepper, onion, salt and pepper; cook, stirring, until golden, 13 to 15 minutes. Add half the pecans, plus livers and rice; stir to coat in butter. Add stock and bring to a boil; cover and transfer to oven. Bake until rice is tender, 1 to 1-1/2 hours.

4. Remove from oven, uncover, and stir in remaining pecans and the cream; let sit for 5 minutes before serving.

adapted from Ben Mims, printed in Saveur Magazine, November, 20