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1 (14.5 oz) Can Chicken Broth
7 oz Pecan Rice
1/4 cup Butter
4 oz Uncooked Chicken Livers, Coarsely Choppe
2 cups Chopped Onion
1-1/2 cups Chopped Celery
1 Tart Apple, Peeled and Diced
1 Tbls Fresh Thyme, of 1 Tsp Dried
1 Tsp Chopped Fresh Sage, or 1/4 Tsp Dried
1/2 Tsp salt
1/4 Tsp Ground Red Pepper
3/4 cup Coarsely Broken Toasted Pecans
3/4 cup Sweetened Dried Cranberries
1/3 cup Chopped Parsley
Bring chicken broth to a boil in a medium sauce pan; add rice and return to a boil. Cover, reduce heat to simmer and cook 20-25 minutes or until rice is tender and broth is absorbed.
Melt butter in a large skillet over medium heat. Add liver and cook 1 minute, stirring often. Add onion, celery, apple, thyme, sage, salt and red pepper; cook 5 minutes or until vegetables are tender, stirring often. Stir in pecans, cranberries, parsley and warm rice; mix well.