Best Pilaf With Chicken Livers Recipes

CHICKEN LIVER PILAF

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.

PILAF WITH CHICKEN LIVERS

Steps:

• 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.
• Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
• Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
• Add the tomatoes through raisins and stir-fry 2 minutes.
• Add the uncooked rice and stir-fry 1 minute.
• Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
• Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.
• Place the reserved livers and scallions atop the rice mixture, cover and heat through.
• Sprinkle with parsley and serve.