Recipe

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• 1 lb chicken liver, washed and patted dry
• 4 tbsp butter
• 1 tsp salt
• pepper
• 1 1/2 cups thinly sliced scallions
• 2 medium tomatoes, peeled, seeded and chopped
• 2 tbsp pine nuts
• 2 tbsp chopped almonds
• 2 tbsp raisins
• 1 cup uncooked white rice
• 2 tbsp chopped fresh parsley

• 1 In a skillet, saute chicken livers in 2 Tbs butter 5 minutes or until done; remove from the pan, sprinkle with 1/2 tsp salt and pepper and set aside.
• 2 Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
• 3 Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
• 4 Add the tomatoes through raisins and stir-fry 2 minutes.
• 5 Add the uncooked rice and stir-fry 1 minute.
• 6 Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
• 7 Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.
• 8 Place the reserved livers and scallions atop the rice mixture, cover and heat through.
• 9 Sprinkle with parsley and serve.