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
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