BVC Eats: dirty rice |

BVC Eats: dirty rice

Jen’s Dirty Rice

comfort food all year round

3 cups hot, freshly-cooked rice
(rice can be made with a knob of butter and maybe meat stock instead of water)
¾ to 1 lb chicken livers, washed, patted dry, cleaned, and diced
8 tablespoons butter (1 stick or ¼ lb)
1 T kosher salt
1 T dried oregano
1 T dried basil
1/8 t powdered cayenne pepper
1 T powdered garlic (yes, because it tastes different from fresh)

Crush all the dry seasonings in a pestle until they’re aromatic. Put them in a large frying pan with the butter and heat the pan.

Saute the chicken livers in the seasoned butter until they’re barely not-pink.

With a pastry cutter, smash the chunks of cooked liver until they resemble ground beef in texture. There will be some bigger chunks, which is fine. Do not put the livers in a blender or food processor. That way you will get liver butter, which messes up the texture of the recipe.

Mix the cooked rice into the liver mixture. Cook it all a little longer, until there’s no pink left in the livers.

This is a blander dirty rice than my Southern friends talk about. Theirs tends to be much spicier. Mine is comfort food—dense, rich, salty and savory, porridgy in texture, with just a touch of peppery zip.

You can make this with any kind of rice. I use Basmati, a nutty-flavored rice found in the Indian section of your grocery, but try it with wild rice, brown rice, plain white long-grain rice, whatever. The magic is in the chicken liver and the butter. Don’t skimp on the butter.


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