Serves 8
8 oz (225g) rashers streaky bacon
2 medium-sized onions
6 oz (175g) butter
1 lb (450g) long-grain rice
2 pints (1.1 litres) chicken stock
salt and freshly milled pepper
8 oz (225g) button mushrooms
8 oz (225g) chicken livers
2-3 oz (50-75g) grated hard cheese
Trim and chop the bacon and peel and finely chop the onions. Melt half the butter in a heavy-based saucepan or flameproof casserole over low heat, add the bacon and onion and fry gently for 5 minutes to soften the onion but not brown. Bring the stock to the boil. Stir the rice into the pan of onions and bacon and pour in the boiling stock. Season with salt and pepper. Bring to the boil, then lower the heat and simmer, covered, for about 20-30 minutes, until rice is tender and liquid has been absorbed. Alternatively, transfer casserole to an oven heated to 350°F (180°C) or Gas no. 4 and cook for 45 minutes-1 hour.
Meanwhile, trim the mushrooms and chicken livers. Melt 2 oz (50g) of remaining butter in a frying pan over low heat, add the mushrooms and cook for 5 minutes, then transfer them to a warmed plate and keep hot. Add chicken livers to the pan and toss them in the butter for 1-2 minutes (just to set but not cook through) and then lift therii out and place on a work surface. Cut livers in slices and return to the pan. Fry over moderate heat for about 2 minutes.
Add the mushrooms and chicken livers to the rice, mixing them in carefully with a fork so as not to crush the rice grains. Check seasoning and turn pilaff on to a warmed serving platter. Dot with remaining butter in flakes and sprinkle with grated cheese. Serve with hot garlic bread and a crisp salad.