Preparing : Peel
outer membrane of liver. Cut into pea sized
cubes. Combine liver and pinenuts. Saute in
margarine for 5-6 minutes stirring occasionally.
Wash and drain rice. Stir in liver-nut mixture.
Saute for 1-2 minutes more. Add water. Season
with salt and sugar. Sprinkle with currants.
Cover and cook over low heat for 15-20 minutes,
or until rice is tender; drain. Sprinkle with
black pepper. Let stand covered for 20 minutes
before serving. Serve hot.
Good Apetite.
