At the 1992 Workshop, Chef Jim Mills accompanied rabbit with New Orleans–style “dirty rice,” a pilaf flavored with onion, celery, and chopped chicken livers. Brian makes the dish with Wehani rice, a nutty brown rice of basmati ancestry, created and grown exclusively by California’s Lundberg Family Farms. Serve with Braised Chicken with Cipolline Onions and Carrots (opposite page; recipe on page 141) or a simple roast chicken, or as a main course with vegetable sides and a salad.

　　

Ingredients

serves 4

　　1 cup Lundberg Wehani rice or brown rice

　　Kosher salt

　　2 tablespoons unsalted butter

　　1/4 pound fresh chicken livers, trimmed

　　1/2 large fennel bulb, minced

　　1 celery rib, minced

　　3 scallions, white and green parts, minced

　　

Step 1

In a small saucepan, combine the rice and 2 cups water. Bring to a simmer over high heat, then cover, reduce the heat to low, and cook for 50 minutes. Season with 1/2 teaspoon salt, stirring it in with a fork. Re-cover and let the rice steam off the heat for 10 minutes.

　　

Step 2

Melt the butter in a large skillet over high heat. Season the livers with salt, then sear until browned on both sides, about 2 minutes. They should still be slightly soft to the touch. Set them aside. Add the fennel, celery, and scallions to the skillet and sauté until softened, 8 to 10 minutes. Dice the livers and add to the skillet. Cook, stirring, for about 1 minute, then add the rice and toss until blended. Serve immediately.

　　The Cakebread Cellars American Harvest Cookbook