This salad will be prepared 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 heat and leave covered for 5-10 minutes to preserve
nutrients do not wash the rice after cooking.
While cooking rice, my liver, cut into small pieces, salt, pepper.
Fry in a pan with olive oil for 5-7 minutes (until tender, but do not over-dry the liver), at the end of cooking, put a finely chopped garlic clove.
Ready liver spread on a dish and keep warm.
In the pan, where the liver was fried, cook the mushrooms-fry until cooked mushrooms, season with salt and pepper.
The sauce, which was formed during stewing (meat juice from the liver, mushroom juice and olive oil) is preserved.
Mix boiled rice, mushrooms, liver, sliced cherry tomatoes and half chopped onion (onion optional). Season to taste with salt, pour the sauce (which remained 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.