Cook The Book: Wild And Dirty Rice Recipe

Name: Cook The Book: Wild And Dirty Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wild rice; 1/2 pound ground pork; 2 tablespoons butter, oil, or bacon fat; 1 small onion, diced; 2 celery stalks, finely chopped; 1 small green bell pepper, finely chopped; 1/2 red bell pepper, finely chopped 2 garlic cloves, minced; 1/2 pound chicken or duck livers, trimmed and coarsely chopped; 1 cup long-grain white rice; 1 1/2 cups chicken Stock; 1 teaspoon Worcerstershire sauce; 1 teaspoon chopped fresh thyme; 1 tablespoon chopped fresh parsley; 1 small bay leaf; Salt and pepper; Hot sauce; 1/2 bunch scallions, finely chopped (about 1/4 cup)

Servings: persons

1 cup wild rice
1/2 pound ground pork
2 tablespoons butter, oil, or bacon fat
1 small onion, diced
2 celery stalks, finely chopped
1 small green bell pepper, finely chopped
1/2 red bell pepper, finely chopped 2 garlic cloves, minced
1/2 pound chicken or duck livers, trimmed and coarsely chopped
1 cup long-grain white rice
1 1/2 cups chicken Stock
1 teaspoon Worcerstershire sauce
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 small bay leaf
Salt and pepper
Hot sauce
1/2 bunch scallions, finely chopped (about 1/4 cup)

1
Bring a 2-quart saucepan of water to a boil over medium-high heat. Add the wild rice, reduce the heat, and simmer covered for 30-40 minutes, until the grains are tender and the ends have just slightly popped. Drain the rice in a colander and set aside.
2
While the rice is cooking, cook the ground pork in a medium skillet over medium heat, stirring to break up any clumps, until it is no longer pink, about 5 minutes. Drain the excess fat and set aside.
3
Melt the butter in a wide, shallow skillet or Dutch oven over medium-high heat. Add the onion, celery, green and red peppers, and garlic, and cook, stirring, until softened, 5-7 minutes. Add the livers and cooked pork and cook, stirring, until the livers are browned. Stir in the white rice, chicken stock, Worcestershire, thyme, parsley, bay leaf, and 1/2 teaspoon salt and bring to a boil. Cover and cook over low heat about 15 minutes, until the rice is tender. Stir in the wild rice and cook for 5 more minutes. Remove from the heat and let sit, covered, for an additional 5 minutes. To serve, remove the bay leaf, season with salt, pepper, and hot sauce, and stir in the chopped scallions.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup wild rice, 1/2 pound ground pork, 2 tablespoons butter, oil, or bacon fat, 1 small onion, diced, and more.

Yes, Cook The Book: Wild And Dirty Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Wild And Dirty Rice

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