A plain pilaff served with a tasty ragoiit makes an inexpensive and filling dish. Serve it with a green salad and, to drink, a red Spanish Burgundy.
1 oz. butter
1 medium-sized onion, thinly sliced
8 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
1 teaspoon salt
1 bay leaf
19 fl. oz. chicken stock, boiling
2 oz. butter
12 oz. chicken livers, cleaned and halved
1 medium-sized onion, finely chopped
1 garlic clove, crushed
12 oz. button mushrooms, wiped clean
1 tablespoon flour
1 teaspoon salt
½ teaspoon black pepper
4 fl. oz. red wine
1 tablespoon chopped fresh parsley
First make the pilaff. In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the rice and cook, stirring constantly, for 5 minutes.
Pike with Anchovy Stuffing – an impressive centrepiece for the table.
Stir in the salt and add the bay leaf. Pour in the stock and bring the mixture to the boil. When the stock is boiling vigorously, cover the pan, reduce the heat to low and simmer the pilaff for 20 to 25 minutes or until the rice is tender and all the liquid has been absorbed.
Meanwhile, make the ragout. In a large frying-pan, melt H ounces of the butter over moderate heat. When the foam subsides, add the chicken livers and fry them, turning them over frequently, for 4 to 5 minutes or until they are lightly browned.
Using a slotted spoon, transfer the chicken livers to a plate. Set aside.
Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the mushrooms and fry them, stirring constantly, for 5 minutes. Stinin the flour, salt and pepper and cook for 30 seconds. Pour in the wine and, stirring constantly, bring the mixture to the boil. Return the chicken livers to the pan.
When the mixture comes to the boil again, cover the pan, reduce the heat to low and simmer the ragout for 5 minutes.
Remove the pilaff from the heat and remove and discard the bay leaf. Spoon the rice on to a warmed serving platter in a ring and sprinkle over the parsley.
Remove the chicken liver mixture from the heat and spoon it into the middle of the rice ring. Serve immediately.