Ingredients
- 1 pound fresh chicken livers (washed and patted dry)
- 4 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon 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 dry white rice
- 2 tablespoons chopped fresh parsley
How to Make
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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.
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Step 2: Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
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Step 3: Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
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Step 4: Add the tomatoes through raisins and stir-fry 2 minutes.
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Step 5: Add the uncooked rice and stir-fry 1 minute.
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Step 6: Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
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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.
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Step 8: Place the reserved livers and scallions atop the rice mixture, cover and heat through.
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Step 9: Sprinkle with parsley and serve.
We hope you enjoy this recipe!
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