Pilaf With Chicken Livers |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A Turkish dish. My preference is to reduce the amounts of butter and salt from what is shown. Please be warned that chicken livers have a taste that does not appeal to everybody. Ingredients:
1 lb chicken liver, washed and patted dry |
4 tablespoons butter |
1 teaspoon salt |
pepper |
1 1/2 cups thinly sliced scallions |
2 medium tomatoes, peeled, seeded and chopped |
2 tablespoons pine nuts |
2 tablespoons chopped almonds |
2 tablespoons raisins |
1 cup uncooked white rice |
2 tablespoons chopped fresh parsley |
Directions:
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.
|
|