A special pilaf with poultry livers, which we will usually find at festive meals, and at festive tables.
- 500 g poultry livers
- 1 chopped onion
- 200 g of wild American rice
- 400 g chicken broth
- 4-5 chopped dried figs
- 3-4 chopped boiled chestnuts
- 50 g pine nuts
- 1 cinnamon stick
- 3-4 grains of allspice
- 2 tablespoons butter
- Or a glass of white wine
- A little olive oil
- Salt-freshly chopped pepper
- Parsley for serving
- Prepare the livers. We wash our livers very well. If our butcher has put all our entrails, we carefully remove the bile (do not break us), and we remove any blood that is in the hearts. Drain them very well, and dry them with an absorbent paper. Cut them into pieces.
- Pour a little olive oil in a saucepan and sauté the entrails very well.
- Then add the chopped onion, sauté lightly and then quench it with wine.
- Allow the alcohol to evaporate and then add the rice, mix well and add the chicken broth, cinnamon and allspice. Let it simmer with the lid closed.
- Towards the end add the figs and the chestnut. When the rice has almost absorbed its liquids, add the butter, close the lid and remove from the heat.
Serve hot, sprinkling with chopped parsley