This simple at first glance, the dish can be a great family lunch or dinner. It cooks quickly enough, all in one pan, which is very convenient. The liver is soft and tender, and the rice is velvety, like in risotto. If you are as much a fan of chicken liver as I am, then be sure to try to cook it according to this recipe, you will definitely not remain indifferent.
Ingredients:
Round rice - 1 cup
Chicken liver (with hearts) - 500 g
Onions - 80 g
Carrots - 80 g
Lean oil - 2 tablespoons
Dill - 5 g
Water - 1.5 cups
Salt to taste
Ground black pepper - to taste
How to cook:
Let's prepare products according to the list. We clean the onions and carrots, wash them together with the herbs, wipe them dry with a paper towel.
We clean the liver from films, fat and capillaries. I was in for a pleasant surprise - some livers were with hearts, although ours is a little more expensive. We separate the heart from the livers, we also remove the films, cut off the fat and capillaries.
Wash the offal under running water, put it on paper towels, let the moisture completely remove.
Heat some vegetable oil in a frying pan, put onion cut into half rings in it, fry for 2 minutes, until soft and transparent.
Add the carrots grated on a coarse grater, make the fire quieter and simmer for another 2 minutes.
Now we put hearts in the pan, they cook a little longer. Mix them with vegetables and keep on fire for 2-3 minutes.
When the hearts turn white well, put the chicken liver in the pan. Mix gently, it can shoot hard. We only need the liver to turn white on both sides, but to remain raw inside.
As soon as this happened, immediately pour in hot boiled water. Salt and pepper the gravy.
And immediately add the washed rice. Stir everything one last time. The sauce should completely cover the rice and protrude slightly above it. Cover the pan tightly with a lid and cook over low heat for 15 minutes.
After a while, open the lid, add fresh chopped greens, mix and serve quickly.
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