Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken livers |
| \N \N | Oil or butter for cooking |
| 1 large | Onion -- chopped |
| 2 cups | Cooked rice |
| \N \N | Salt and pepper to taste |
| ½ cup | Chopped blanched almonds |
| ¼ cup | Pine nuts (Pignolias) |
| \N \N | Fresh parsley -- chopped |
cut the chicken livers in half, rinse them with cold water and pat them dry. In a large frying pan, saute the livers and onion in butter or oil until tender, about 8-10 minutes. Meanwhile, saute the nuts in butter until brown, about 5 minutes. Add the ric Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman