Instructions: Prepare the wild rice according to package directions, using the broth for final cooking. Heat the butter inn a heavy skillet and saute the onions and garlic in it until tender, but not browned. Add the mushrooms and cook three minutes.

Increase the heat, add the livers and brown quickly on all sides. Add the cognac and stir to loosen cooked-on particles. Add the cooked rice and toss to mix.

Reheat the mixture and season with salt, pepper, and nutmeg.

Serves 6 to 8.
Note: the wild rice and chicken liver mixture may be served as a separate vegetable, as a base for squab, poultry, or game, or as a stuffing.

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