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