Pilaf With Chicken Livers
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (219.4 g)
- Calories 434.5
- Total Fat - 19.4 g
- Saturated Fat - 8.7 g
- Cholesterol - 303.5 mg
- Sodium - 1525.9 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 1.5 g
- Sugars - 4.2 g
- Protein - 26.6 g
- Calcium - 71.6 mg
- Iron - 5.4 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 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.
Step 2
Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
Step 3
Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
Step 4
Add the tomatoes through raisins and stir-fry 2 minutes.
Step 5
Add the uncooked rice and stir-fry 1 minute.
Step 6
Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
Step 7
Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.
Step 8
Place the reserved livers and scallions atop the rice mixture, cover and heat through.
Step 9
Sprinkle with parsley and serve.
Tips
No special items needed.
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