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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse chicken livers, trim as necessary, cutting off any dark sections and dry them. | 2. Cover rice with boiling water, stir well and pour into a sieve. | 3. Rinse with cold water until water runs clear. | 4. Heat 45g. | 5. butter in pan, cook livers for 3 minutes until brown but still pink inside. | 6. Season with salt and pepper and remove from pan. | 7. Add half the spring onions to the pan and sauté until lightly golden. | 8. Drain and set aside. | 9. Heat remaining butter in a heavy based pan. | 10. Sauté remaining spring onions for a few minutes then add pine nuts, almonds, raisins and sauté for 2 minutes. | 11. Add tomatoes rice and water with salt and pepper to taste. | 12. Bring to the boil, reduce heat and cover and simmer for 20 minutes. | 13. Top the rice with extra spring onions and livers. | 14. Reduce heat to very low and cook for further 10 to 15 minutes. | 15. Fluff up rice with a fork and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	500			269887.7811	1655.6141	38373.9601	10954.2688
rice	200			135790.0	28212.5	2789.8	1184.0
butter	75			6412.5	294.6375	200.3625	540.0
salt black pepper			ground	-	-	-	-
spring onion	1	bunch	sliced	-	-	-	-
pine nut	45			40884.75	794.61	831.6675	4153.4775
almond	30	g	slivered	265.2	0.0	0.0	30.0
raisin	2	tablespoons	seeded	62.2875	16.401	0.6992	0.0949
tomato	2		peeled seeded chopped	124.1379	27.5262	6.4768	1.0795
water	500			0.0	0.0	0.0	0.0
spring onion				-	-	-	-

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