Pilaf With Chicken Livers

Recipe by echo echo
READY IN: 50mins




  • 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.