WILD PECAN RICE DRESSING

Prep Time: 1 Hour
Yields: 8–10 Servings

Comment:
Pecan rice dressing is found on most holiday tables in South Louisiana. It incorporates the best ingredients of Bayou Country including seafood, meat and nuts. This recipe has been a tradition for more than 150 years. The incorporation of Louisiana’s specialty wild pecan rice gives the dish a wonderful “popcorn” aroma. Wild pecan rice can be found at many grocery stores that have a Louisiana specialty section. Some manufacturers include Stansel Rice Company, Falcon Rice Mill and Konriko.

Ingredients:
6 cups steamed Louisiana wild pecan or popcorn rice
½ cup chopped pecans
6 chicken livers
¼ pound butter
1 pound ground beef
1 pound ground pork
1 cup diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup diced red bell pepper
2 tbsps minced garlic
1 pint select oysters in liquid
salt and cracked black pepper to taste
granulated garlic to taste
½ cup sliced green onions
½ cup chopped parsley

Method:
In a small sauté pan, poach chicken livers in lightly-salted water. Remove from heat and drain, reserving liquid. Allow livers to cool then chop and set aside. In a large, heavy-bottomed sauté pan, melt butter over medium-high heat. Sauté ground beef and pork 30 minutes or until golden brown and grains of meat are totally separated. Stir in chopped chicken livers, onions, celery, bell peppers and minced garlic. Continue to sauté 30 minutes or until vegetables are cooked. If necessary, add reserved poaching liquid to moisten mixture. Stir in oysters and oyster liquid. As oysters cook, chop them into meat mixture with edge of cooking spoon until they are almost cooked away. Season to taste with salt, pepper and granulated garlic. Stir in rice then garnish with green onions, parsley and pecans. Adjust seasonings if necessary. Serve as a rice casserole or use as a stuffing for turkey or duck.