- 1 cup wild rice
- 1/2 pound ground pork
- 2 tablespoons butter, oil, or bacon fat
- 1 small onion, diced
- 2 celery stalks, finely chopped
- 1 small green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped 2 garlic cloves, minced
- 1/2 pound chicken or duck livers, trimmed and coarsely chopped
- 1 cup long-grain white rice
- 1 1/2 cups chicken Stock
- 1 teaspoon Worcerstershire sauce
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 small bay leaf
- Salt and pepper
- Hot sauce
- 1/2 bunch scallions, finely chopped (about 1/4 cup)
Bring a 2-quart saucepan of water to a boil over medium-high heat. Add the wild rice, reduce the heat, and simmer covered for 30-40 minutes, until the grains are tender and the ends have just slightly popped. Drain the rice in a colander and set aside.
While the rice is cooking, cook the ground pork in a medium skillet over medium heat, stirring to break up any clumps, until it is no longer pink, about 5 minutes. Drain the excess fat and set aside.
Melt the butter in a wide, shallow skillet or Dutch oven over medium-high heat. Add the onion, celery, green and red peppers, and garlic, and cook, stirring, until softened, 5-7 minutes. Add the livers and cooked pork and cook, stirring, until the livers are browned. Stir in the white rice, chicken stock, Worcestershire, thyme, parsley, bay leaf, and 1/2 teaspoon salt and bring to a boil. Cover and cook over low heat about 15 minutes, until the rice is tender. Stir in the wild rice and cook for 5 more minutes. Remove from the heat and let sit, covered, for an additional 5 minutes. To serve, remove the bay leaf, season with salt, pepper, and hot sauce, and stir in the chopped scallions.