Dirty Wild Rice Recipe With Chicken Livers

A Southern staple with a wild twist

The concept for Restaurant R'evolution was seeded in 2005 when, during the aftermath of Hurricane Katrina, Chicago-based chef Rick Tramonto visited Louisiana to offer his help. He and Louisiana-based chef John Folse cooked together, bonded and began a collaboration. The result is the pair's New Orleans spot, Restaurant R'evolution. R'evolution brings both chefs' culinary backgrounds to each plate, creating a menu that surprises and satisfies even the most Creole-savvy diner. For their take on dirty wild rice, Folse contributes a traditional base recipe for the Louisiana classic, while Tramonto adds a Midwestern wild-rice twist.

Recipe adapted from John Folse and Rick Tramonto, Restaurant R'evolution, New Orleans, LA

Dirty Wild Rice
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Dirty Wild Rice from John Folse and Rick Tramonto, Restaurant R'evolution, New Orleans, LA
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Cook Time
Total time: 50 minutes
  • 3 cups water
  • 6 tablespoons wild rice
  • 1 cup long-grain white rice
  • 8 ounces chicken livers, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ small yellow onion, finely chopped
  • 1 small celery stalk, finely chopped
  • ½ yellow bell pepper--stemmed, seeded and finely chopped
  • ½ red bell pepper--stemmed, seeded and finely chopped
  • 2 small garlic cloves, very finely chopped   
  • 1 pinch cayenne pepper             
  • Salt and freshly ground black pepper
  • ½ cup chicken broth
  • 2 tablespoons unsalted butter at room temperature
  • 1 scallion, light green and white part only, thinly sliced
  • 2 teaspoons finely chopped flat-leaf parsley
  1. In a large saucepan set over high heat, bring the water to a boil. Stir in the wild rice and cook for 7 minutes, then add the white rice and boil until slightly underdone, about 3 minutes longer. Drain into a colander and rinse with cold water to stop the cooking. Set aside.
  2. Finely chop half of the chicken livers and purée the remaining half in a small food processor (or in a small bowl, mashing them with a fork).
  3. In a large skillet set over medium heat, add 1 tablespoon of the olive oil, the onion, celery, bell pepper and garlic and cook, stirring often, until the vegetables are soft, about 10 minutes. Add the chopped liver and sauté until cooked through, about 7 minutes. Add the puréed liver and cook until slightly caramelized, about 4 minutes.
  4. Stir in the cayenne and season with salt and pepper. Transfer to a medium bowl to cool.
  5. Use paper towels to wipe out the skillet, then return it to medium heat. Add the remaining tablespoon of olive oil and the rice mixture. Cook without stirring until slightly browned, about 5 minutes, then add the vegetable mixture and the chicken broth and cook, stirring up any browned bits from the bottom of the pan, until the rice is completely warmed through, about 8 minutes. Stir in the butter, season with more salt and pepper and stir in the scallions and parsley. Serve warm.
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