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. ---------------------------------------------------------------------------
Nutrition
Ingredients
