- 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.
- 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.