Pilaf With Chicken Livers

By CathyD

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.

Ingredients

• 1 lb chicken liver, washed and patted dry
• 4 tablespoons butter
• 1 teaspoon salt
• 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 uncooked white rice
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

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

Calories 499.4

Calories from Fat 202 40%
Total Fat 22.5 g 34%
Saturated Fat 9.5 g 47%
Cholesterol 421.7 mg 140%
Sodium 791 mg 32%
Total Carbohydrate 49.2 g 16%
Dietary Fiber 3.8 g 15%
Sugars 5.8 g 23%
Protein 25.3 g 50%