This salad will be made from a fragrant mixture of rice. Pour the mixture into a saucepan with water in the ratio 1:2 and bring to a boil. Then cover the pan tightly with a lid and simmer for 15 minutes until the rice has absorbed all the water. Remove from the heat and leave under the lid for 5-10 minutes to preserve the nutrients. Do not rinse the rice after cooking.
While the rice is cooking, wash the liver, cut into small pieces, salt, pepper.
Fry in a frying pan with olive oil for 5-7 minutes (until cooked, but do not over-dry the cookies), at the end of cooking, put a finely chopped garlic clove.
Chop the mushrooms. I have oyster mushrooms.
The finished liver is spread on a dish and kept warm.
In a frying pan, where the liver was fried, we cook mushrooms- fry until the mushrooms are ready, season with salt and pepper. The sauce that was formed during stewing (meat juice from the liver, mushroom juice and olive oil) is canned.
Mix boiled rice, mushrooms, liver, chopped cherry tomatoes and half a finely chopped onion (onion optional). Add salt to taste, pour over the sauce (which remained during stewing), sprinkle with olive oil and put a poached egg on top. To make a poached egg, dip one quail egg in boiling salted water and cook for 30 seconds. Remove it from the water with a slotted spoon (or through a fine sieve) and put it on the salad. So, we invite everyone to the table. A delicious, hearty and light dish.