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Wild Rice Casserole

1 1/2 c Wild rice
2 cn Consomme
2 cn Water
1/4 c Soft butter
1 lg Onion; chopped
1 lg Green pepper; chopped
4 Chicken livers
1 c Cream
Parmesan cheese

Cook rice in consomme & water until rice has taken up all liquid. Remove from heat. In 2 Tbs butter, saute onions & green peppers until clear. Add to rice. Saute livers in butter. Chop & add to rice. Saute mushrooms in butter & add to rice. Stir & mix well, using more butter if needed. Stir in cream. Pour into a 13x9-inch casserole & top with cheese. Bake at 350 for 30-40 minutes.

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