Best Chicken Pilaf With Nuts And Currants Recipes

Rice Pilaf With Currants and Pine Nuts image

Provided by neilbur

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup long grain rice
2 tablespoons margarine
10 ounces beef broth (1 soup can)
3/4 cup water
1/4 cup currants
2 tablespoons toasted pine nuts

Steps:

Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.

Nutrition Facts : Calories 190.8, Fat 6.4, SaturatedFat 0.8, Cholesterol 0.5, Sodium 413.2, Carbohydrate 29.5, Fiber 0.9, Sugar 4.2, Protein 4.1

Chicken Liver Pilaf image

Provided by evelynathens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups long-grain rice
5 cups water
1 chicken stock cube
1 medium onion, minced (about 3/4 cup)
10 ounces chicken livers
8 ounces butter
2 tablespoons currants or 2 tablespoons raisins
2 tablespoons pine nuts (I often sub toasted, slivered almonds)
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
salt and pepper

Steps:

Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes.
Saute the onion and livers in the remaining butter.
Add the rice and stir to coat the rice with fat.
Cook like this for 2 minutes, stirring occasionally.
Add the water, currants, pine nuts and spices and bring to the boil.
Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked.
Remove lid of pan, cover with a clean dish towel and replace lid.
Allow to steam for 10 minutes.
Remove lid and fluff rice with a fork.
Note: if you have chicken stock, replace the water with that and forego the stock cube.