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Warm Salad with Liver Recipe

I offer you a warm salad of chicken liver, mushrooms, rice with poached egg. The salad turns out to be very satisfying and at the same time light.

Servings

Cook Time

30minutes

Servings

Cook Time

30minutes

Ingredients

Instructions

This salad will be made from a fragrant rice mixture. 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 wash 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 soft, but do not over-dry the liver), at the end of cooking, put a finely chopped garlic clove.
Slice the mushroom.
Put the finished liver on a platter and keep warm.
In a frying pan, where the liver was fried, fry the 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.
Mix the boiled rice, mushrooms, liver, chopped cherry tomatoes and half of the 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 a small strainer) and put it on the salad.