Pilaf With Chicken Livers

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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.

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Steps

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In a skillet , saute chicken livers in 2 tbs butter 5 minutes or until done.

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Remove from the pan , sprinkle with 1 / 2 tsp salt and pepper and set aside.

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Add half the scallions to skillet and saute until slightly browned.

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Remove with slotted spoon and set aside.

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Melt 2 tbs butter in a 3-quart saucepan and saute the other half of the scallions.

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Add the tomatoes through raisins and stir-fry 2 minutes.

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Add the uncooked rice and stir-fry 1 minute.

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Add 2 cups water , 1 / 2 tsp salt and pepper to taste.

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Bring to a boil.

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Stir with a fork , reduce heat to a very low simmer , cover and cook 25 minutes or until rice absorbs all the liquid.

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Place the reserved livers and scallions atop the rice mixture , cover and heat through.

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Sprinkle with parsley and serve.

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Ingredients

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chicken liver, butter, salt, pepper, scallions, tomatoes, pine nuts, almonds, raisins, white rice, fresh parsley