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Harem Pilaf     HT  MC   40mins

Serves 4      Hot  Grains  Offal  Vegetables  Herbs  Alcohol  Main course



6 Large Tomatoes, Skinned and diced

175g/6oz Button Mushrooms

˝ Onion, chopped

100g/4oz Butter

250g/9oz Long Grain Rice

4 tbsp Cider

900ml/30fl.oz. Fresh Chicken stock

Salt and Black Pepper

1 Garlic Clove, chopped

2 tbsp Freshly Chopped Parsley

˝ teasp Dried Oregano

1 Avocado Pear, peeled and diced

75g/3oz Chicken Livers, chopped




1. Heat the oven to 180C,35OF, Gas mark 4.


2. Slice or quarter the button mushrooms, according to size.


3. Fry the onion in 50g/2oz butter in a medium-sized flameproof casserole until golden. Add the rice and stir over the heat for 1-2 minutes. Pour the cider and chicken stock over the rice. Season with salt and freshly ground black pepper to taste. Bring to the boil, cover the casserole then transfer to the oven and cook for 15 minutes. After about 10 minutes of the cooking time, stir once with a fork.


4. Meanwhile fry the mushrooms in 25g/loz butter in a frying-pan for 3 minutes. Add the finely chopped garlic, parsley, oregano, diced tomato flesh and season to taste with salt and black pepper. Simmer for 2-3 minutes. Scatter with the peeled and diced avocado pear and keep warm.


5. In another pan, fry the diced chicken livers in 15g/1/2oz butter for 2 minutes. Then stir the livers into the finished rice mixture with a fork.


6. Form the rice into a ring on a warmed serving plate and fill the centre with avocado and mushroom mixture.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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