1 cup of wild rice 1 pound of chicken livers 1/4 cup of butter 1 medium onion, chopped 1 clove garlic, mashed salt and freshly ground pepper to taste 2 tablespoons of flour 1 1/2 cups of heavy cream 1/4 cup of Madeira wine
Wash rice thoroughly in cold water. Cook in 6 cups of boiling, salted water until tender, 30 - 40 minutes. Drain and place in a 2 1/2 - 3 quart casserole. Meanwhile, sauté the chicken livers in the butter until nicely browned. Add onion and garlic and born lightly. Season. Sprinkle flour over and stir to mix well. Add to rice in casserole. Pour in cream and wine. Bake in 375ºF. oven for 20 minutes. Serves 4
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