Rice Pilaf with Liver

Ingredients

• •2 cups rice
• •3 cups water and beef stock
• •4 tbsp butter
• •1 lamb liver
• •1 small cup pine nuts
• •1 small cup currants

Preparation

1. 1

   Remove the membrane from the liver and dice hazelnut-sized. Sauté in the butter. Add the pine nuts and currants and stir 3-4 more minutes.

2. 2

   Add hot stock and water, salt and black pepper. When the water boils, add the rice.

3. 3

   After one or two boils, cook over low heat until the liquid is absorbed. Rest 30 minutes.