1. Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes. 2. Saute the onion and livers in the remaining butter. 3. Add the rice and stir to coat the rice with fat. 4. Cook like this for 2 minutes, stirring occasionally. 5. Add the water, currants, pine nuts and spices and bring to the boil. 6. Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked. 7. Remove lid of pan, cover with a clean dish towel and replace lid. 8. Allow to steam for 10 minutes. 9. Remove lid and fluff rice with a fork. 10. Note: if you have chicken stock, replace the water with that and forego the stock cube. ---------------------------------------------------------------------------
Nutrition
Ingredients
