Dirty Rice with Fennel

Name: Dirty Rice with Fennel
Yield: serves 4
Ingredients: 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

December 22, 2011

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.

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