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Salient. Official Newspaper of Victoria University of Wellington Students Association. Vol 40 No. 14. June 13 1977

Culinary — Chicken Liver Pilaf

Culinary

Chicken Liver Pilaf

Culinary header

Pilaf; 'Near Eastern dish of cooked rice, mixed with spiced cooked meat, chicken or fish'.

*Serves 4.

Can be cooked in advance and reheated.

  • 3 celery stalks
  • 2 cups brown rice
  • 2 pints water
  • ½ teasp. basil
  • 3 tablesp. vegetable oil
  • 1 onion, chopped
  • 8 oz chicken liver (cut in half)
  • ½ teasp. salt Pinch of nutmeg
  • ½ teasp. flour
  • 1 tablesp. marmite
  • 4 oz mushrooms, garnish. Parsley sliced

Put rice, 1 tabsp. oil, 1 tspn. salt into a large saucepan, bringing to boil. Reduce heat, simmer 45 minutes or until tender, all water absorbed.

Helen Corrigan

Drawings of a cat

Polling Booth Staff required — please contact Andy Moore-Jones at the Studass Office.

* Heat remaining oil in large frypan Saute i.e. toss in hot fat until brown, onions, chopped celery, mushrooms and livers, for 5 — 7 minutes or until the vegetables are tender.

Add the rest of seasonings, the flour sprinkled, and the marmite. Cook 1 minute, stirring occasionally.

Add cooked rice and heat through. Garnish with parsley.