· 1/2 cup uncooked rice
· 1 can (16 oz.) stewed tomatoes, undrained
· 2 tablespoons butter, divided
· 1/2 cup (4 oz.) chopped chicken livers
· 6 eggs, divided
· 1/2 cup chopped celery
· 1/2 cup chopped green pepper
· 1/2 cup chopped onion
· 1 cup skim or low−fat milk
· 1 teaspoon garlic salt
· 3/4 teaspoon basil leaves, crushed
· 3/4 teaspoon thyme leaves
· 1/4 teaspoon ground red pepper
· 1/4 teaspoon ground black pepper
In medium saucepan, stir together rice and tomatoes. Bring to boiling.
Cover and cook over low heat until rice is tender and liquid is absorbed, 15
to 20 minutes.
In skillet over medium heat, cook chicken livers in 1 tablespoon of butter
until tender but not brown, 1 to 2 minutes. Beat 1 egg. Stir in cooked rice
and livers. Press mixture onto bottom and up sides of greased 9−inch pie
plate, forming thick edge around rim. In same skillet cook celery, green
pepper, and onion in remaining butter until tender, 3 to 5 minutes. Sprinkle
into rice crust. Beat together remaining eggs, milk, and seasonings. Pour
over vegetables. Bake in preheated 375ºF oven until knife inserted near
center comes out clean, about 30 to 40 minutes. Let stand 5 minutes
before serving.
CAJUN QUICHE 12
