Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a dutch oven over medium heat, place chicken livers in water and boil until done, about 30 minutes, skimmming off any fat. reserve cooking liquid; cool and dice livers and set aside. in a 10-inch cast iron skillet, melt butter and sautee rice until brown. add onions, garlic, celery, bell pepper and parsley; cook until tender. heat chicken livers in original water and add rice. water should cover rice to a depth of one inch; add more water if necessary. bring to a boil and cook until the water has almost evaporated. stir, cover and cook over low heat for about 25 minutes. remove from heat and letstand for about 10 minutes. stir and serve.

Target recipe: cook rices and set aside. saute chicken livers and chopped onions in butter until livers are cooked through and onions soft. add green onions and spices, stir and cook 5 minutes over low heat. add rices and warm though. taste for s and p. add beans, stir, cover and heat through. serve with louisiana hot sauce on side.