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Print Recipe
Warm Salad with Liver Recipe
I offer you a warm salad of chicken liver, mushrooms, rice with poached egg. The salad is very satisfying and at the same time light.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. This salad will be prepared from a fragrant mixture of rice. Pour the mixture into a pan with water in the ratio 1:2 and bring to a boil. Then cover the pan tightly with the 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 useful substances do not wash the rice after cooking.
    This salad will be prepared from a fragrant mixture of rice.
Pour the mixture into a pan with water in the ratio
1:2 and bring to a boil. Then cover the pan tightly with the 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
useful substances do not wash the rice after cooking.
  2. While cooking rice, my liver, cut into small pieces, salt, pepper.
    While cooking rice, my liver, cut into small pieces, salt, pepper.
  3. Fry in a pan with olive oil for 5-7 minutes (until ready, but do not over-dry the cookies), at the end of cooking, put a finely chopped clove of garlic.
    Fry in a pan with olive oil for 5-7 minutes (until ready, but do not over-dry the cookies), at the end of cooking, put a finely chopped clove of garlic.
  4. Shred the mushrooms. I have oyster mushrooms.
    Shred the mushrooms. I have oyster mushrooms.
  5. The finished liver is spread on a dish and kept warm.
    The finished liver is spread on a dish and kept warm.
  6. In the pan where the liver was fried, we prepare 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 preserved.
    In the pan where the liver was fried, we prepare 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 preserved.
  7. Mix the boiled rice, mushrooms, liver, chopped cherry tomatoes and half a chopped onion (onion optional). Season to taste with salt, pour over the sauce (which was left when stewing), sprinkle with olive oil and put a poached egg on top. To prepare a poached egg, release one quail egg into boiling salted water and cook for 30 seconds. Take it out of the water with a slotted spoon (or a small strainer) and put it on the salad. So we call everyone to the table. Delicious, satisfying and light dish.
    Mix the boiled rice, mushrooms, liver, chopped cherry tomatoes and half a chopped onion (onion optional). Season to taste with salt, pour over the sauce (which was left when stewing), sprinkle with olive oil and put a poached egg on top.
To prepare a poached egg, release one quail egg into boiling salted water and cook for 30 seconds. Take it out of the water with a slotted spoon (or a small strainer) and put it on the salad.
So we call everyone to the table.
Delicious, satisfying and light dish.

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