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.
Provided by echo echo
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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