In some regions of Greece, it is customary on New Year's Eve to eat rice, some with liver and others with meat.
Tradition wants rice to bring happiness and prosperity to the household. It presents itself on the festive table among other tasty creations.
Serves ; 4
ingredients
500 g chicken livers, cut into small pieces
400 g parboiled rice
60 ml olive oil
2 dry onions, chopped
1 stick of cinnamon
3-4 allspice grains
100 ml white wine
2 tbsp tomato paste
700 – 800 ml of hot chicken stock
80 g blonde raisins
50 g pine nut, roasted
1 ½ tbsp butter
½ bunch parsley, chopped
salt
freshly ground pepper
Method of preparation
Heat the olive oil in a saucepan and saute the livers on medium heat for 3-4 minutes on both sides.
Sprinkle them with salt and freshly ground pepper and shake the pot a little. Remove the livers to a plate and cover them.
In the pot with the sauce from the livers, add one onion and 2 spoons of olive oil and saute on medium heat.
Add the cinnamon stick and spices and saute for 1 more minute.
Put the livers in the pot, mix lightly and let them come to a boil.
Extinguish with the wine and let the alcohol evaporate.
Add the paste and a little hot water.
Let them boil for 5-7 minutes, in a covered pot.
Shake the pot, add the raisins, the pine nuts and mix.
At the same time, prepare the rice.
Rinse it in a colander with cool water and strain it well.
In a saucepan with hot olive oil, saute the second onion on medium heat and add the rice, turn up the heat, stirring quickly with a wooden spoon so that it turns golden brown.Add the chicken stock in a ratio of 1 cup of rice to 3 water and let it boil until its liquid is absorbed.
Remove from the heat and add the butter, stirring gently.
Put the rice as it is hot in a mold and unmold it on a large round plate.
Pour over the livers and their sauce.
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