Chicken livers are a great value and a nutritional bonanza. Here they're presented beautifully in a simple ring of white rice.

3 cups chicken broth
1 1/2 cups rice

4 tablespoons butter
6 chicken livers, cut into 1/2-inch pieces
1/2 cup chopped onion
1/2 cup sliced mushrooms
Freshly ground pepper
3 tablespoons dry white wine
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese

In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes.

Meanwhile, in a large frying pan, melt butter over medium-low heat. Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with pepper. Add wine and simmer 2 minutes.

Pack rice into a 5-cup ring mold; unmold onto a platter. Spoon liver miture into center. Sprinkle with parsley and Parmesan cheese.