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Recipe – Rice with mushrooms and chicken liver

Author: Petro

Ingredients

  • 250 g Long grain rice
  • 1 kg Fresh white mushrooms or 1 can
  • 3 large Carrots
  • 2 White onions
  • 2 Zucchini
  • 1 Large red bell pepper
  • 100 ml sunflower oil or olive oil
  • 1 1/2 tablespoons salt
  • 1 kg chicken liver
  • 4-5 cloves of garlic large

Instructions

Directions for the rice

  • Wash the mushrooms well and cut them thin
  • Fry them in a deep pan with a little oil until slightly brown. If you use canned mushrooms this step is not necessary.
  • Peel the onions, wash and chop them finely .
  • Clean the carrots and grate them, not too fine.
  • Then fry carrots and onions in a pan with a little oil until slightly brown.
  • Clean the zucchinis and bell pepper then cut into cubes.
  • Add the mushrooms, zucchini and bell peppers to the composition of carrots and onion, salt and mix lightly. Leave the pan on low heat and cook the rice meanwhile.
  • For cooking the rice use about 1 liter of water per 100g of rice. Add a bit of salt and leave to boil
  • When almost done, drain the rice and add it to the vegetable mix
  • Mix well, salt and pepper to taste, and leave everything to cook for additional 15-20 min.

Directions for the chicken liver:

  • Wash the liver thoroughly.
  • Cut the garlic finely or sliced??.
  • Place livers and some in oil in  deep skillet.
  • Add the garlic.
  • When the liver is slightly cooked, take the skillet off and add water to cover the chicken liver.
  • Leave to cook over low heat for about 20-30 minutes, with a lid on.
  • When they start to get brown turn the flame off.
  • It is very important to add salt only at the end, after the flame is off as salt hardens the chicken liver.
  • Pepper and other spices can be added from the beginning.