2 tsp. salt, plus salt to taste

4 C. boiling water

4 chicken livers, optional

2 T. plus 1/4 C. unsalted butter

1 onion, chopped

3 T. pine nuts

1/2 tsp. ground cinnamon or ground allspice

3 C. chicken stock or equal parts chicken stock and water

1/4 C. dried currants

Freshly ground pepper

3 T. chopped fresh flat-leaf (Italian) parsley or dill

 

In a bowl, combine the rice with the 2 tsp. salt and pour in the boiling water. Stir well and let stand until the water is cold. Meanwhile, if using the chicken livers, in a small sauté pan over medium-high heat, melt the 2 T. butter. Add the livers and sauté until browned and firm but still pink in the center, about 5 minutes. Let cool, then chop coarsely. Set aside. Drain the rice and rinse well under cool running water. Drain again and set aside. In a saucepan over medium heat, melt the 1/4 C. butter. Add the onion and pine nuts and sauté until pale golden brown, about 8 minutes. Add the rice and cook, stirring, until opaque, about 5 minutes. Add the cinnamon or allspice, the stock or stock and water, currants and chicken livers, if using. Season to taste with salt and pepper. Cover and cook over medium-low heat until the liquid is absorbed, about 15 minutes. Uncover the pan, drape a folded kitchen towel over the pan and re-place the lid. Cook over very low heat for 10 minutes longer. Turn off the heat and let stand for 15 minutes before serving. Sprinkle with the parsley or dill and serve.

 

 

Yield:

Calories:

Fat:

Fiber: