1 1/2 c. long grain rice
Salt to taste
6 tbsp. butter
1/4 c. pignalia nuts
1/4 lb. chicken livers, diced
1/4 c. black currants
2 1/2 c. chicken broth
Pepper to taste
1 bunch scallions, whites only, finely chopped
1/4 c. chopped dill

Place rice in a bowl, add 1 tablespoon salt and over with hot water. Stir and allow to cool. Drain and set aside. Melt 2 tablespoons butter in a small sauce pan, add nuts and saute golden brown; remove. Add livers and saute in the same butter. In a heavy sauce pan, place nuts, currants, the remaining butter, broth, salt and pepper and bring to a boil. Add rice while the broth is still boiling. Stir only once, cover and cook on high heat without stirring for 5 minutes. Lower heat and cook until rice absorbs all the broth, about 15 minutes. Fold scallions into rice together with dill and sauteed chicken livers. Remove from heat. Take off cover, put a napkin over the pot, and replace cover. Leave for 40 minutes in a warm place. Serve with roast chicken, roast turkey, roast leg of lamb or roast veal.