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
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
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.