- 1 1/4 cups long-grain rice, rinsed and drained
- 1 3/4 cups water
- 1/2 pound bacon, sliced crosswise 1/4 inch thick
- 1 medium onion, finely diced
- 1 large celery rib, finely diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 3/4 cup chicken stock
- Freshly ground pepper
- 1/3 cup all-purpose flour
- Vegetable oil, for frying
- 1 pound chicken livers, trimmed and halved
- 2 cups small watercress sprigs
- Pickled red onion slices
- 1 tablespoon extra-virgin olive oil
How to make this recipe
In a medium saucepan, cover the rice with the water and bring to a boil. Cover and cook over low heat for 13 minutes. Remove from the heat and let the rice steam, covered, for 5 minutes. Lightly fluff the rice and cover.
Meanwhile, in a deep skillet, cook the bacon over moderate heat until crisp; transfer to paper towels. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, celery, thyme and 1/8 teaspoon of the cayenne. Cover and cook over moderately low heat, stirring, until the onion is softened, 7 minutes. Add the stock and bring to a simmer over moderately high heat. Add the rice and bacon and stir well. Remove from the heat, season with salt and pepper and cover.
In a bowl, combine the flour with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the remaining cayenne. In another large skillet, heat 1/4 inch of vegetable oil until shimmering. Pat the livers dry with paper towels, dredge in the flour mixture and add to the skillet. Cover with a splatter screen and fry over high heat until browned outside and rosy within, about 1 1/2 minutes per side. Transfer the livers to a plate and sprinkle lightly with salt.
Transfer the rice mixture to a platter. In a bowl, toss the watercress with the pickled onions and olive oil. Season with salt and pepper. Arrange the watercress and livers over the rice and serve.
To pickle, soak 1 thinly sliced small red onion in 1/2 cup vinegar with 1/4 cup sugar and a pinch of salt for about 1 hour.
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