"Hearty, but delicate in flavor, this is an upscale version of Cajun 'Dirty Rice'."

Heat a skillet over medium heat for 1 minute. Add margarine; heat until foam dies down, then add chicken livers. Cook, turning occasionally, until browned, about 2 minutes. Remove livers from skillet and set aside.

In the same skillet, cook onion over medium heat until golden. Add broth, brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover and simmer 40 minutes, stirring occasionally.

Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let stand 10 minutes, and serve.

Each serving (1 cup) provides: * 1/2 Fa, 3/4 V, 1 P, 1 1/2 B, 10 °C.

Per serving: * 252 cal, 12 g pro, 39 g car, * 5 g fat: 1 g poly, 2 g mono, 1 g sat; * 95 mg sod, 156 mg chol.

(Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)

Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias