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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the livers in 1 tblsp of the butter, and when firm outside, cool and mince into small cubes. | 2. Saute the onion and livers in the remaining butter. | 3. Add the rice and stir to coat the rice with fat. | 4. Cook like this for 2 minutes, stirring occasionally. | 5. Add the water, currants, pine nuts and spices and bring to the boil. | 6. Cover and cook for about 20 minutes, when all the water has been absorbed and the rice is cooked. | 7. Remove lid of pan, cover with a clean dish towel and replace lid. | 8. Allow to steam for 10 minutes. | 9. Remove lid and fluff rice with a fork. | 10. Note: if you have chicken stock, replace the water with that and forego the stock cube. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2	cups		-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
chicken stock cube	1			-	-	-	-
onion	1	cup	minced	64.0	14.944	1.76	0.16
chicken liver	10	ounces		337.35900000000004	2.0695	47.9673	13.6928
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
currant	2	tablespoons		8.82	2.1532	0.196	0.0574
pine nut	2	tablespoons	toasted slivered	113.5688	2.2072	2.3102	11.5374
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
cinnamon	1/4	teaspoon		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.