Chicken Liver Pilaff

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 6 ounces rice
    • butter
    • 1 tablespoon finely chopped onion


    Combine 6 tablespoons each butter and oil in a large heatproof casserole, and saut? diced bacon in it until golden. Remove bacon and reserve. Saut? chopped onion, celery and green pepper in resulting fats for 5 minutes. Then add diced ham (or diced ham and turkey and saut? for 5 minutes more. Add ba