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Recipe – Rice with mushrooms and chicken liver
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Long grain rice
Fresh white mushrooms
or 1 can
Large red bell pepper
sunflower oil or olive oil
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.
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