Pilaf With Chicken Livers

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.