Ingredients for Cooking Liver Casseroles with Rice
- Liver (any) 600 grams
- Rice 100 grams
- 1-2 carrots
- Chicken eggs 3 pieces
- Salt to taste
- Ground pepper to taste
- Greens to taste
- Butter 10 grams (plus a little bit to lubricate the mold)
- Main ingredientsLiver, Carrot, Rice, Greens
- Portion 6-8
Baking dish, grater, hot pot holders, colander, tablespoon, blender.
Cooking liver casseroles with rice:
Step 1: cook rice.
Cook rice in salted water. Then throw it in a colander to drain excess water. Leave it on until the rice cools slightly.
Step 2: prepare the carrots.
Peel the carrots, rinse with running water, and then grate or chop with a blender.
Step 3: prepare the liver.
Rinse the liver properly, clear of films. If there are gall bladders, be sure to carefully remove them. After cleaning, the offal must be rinsed with water again.
Grind the prepared liver with a blender. Get a liquid homogeneous mass.
Step 4: prepare a liver casserole with rice.
Mix the chopped liver with carrots, herbs (can be dried or fresh), ground pepper and salt. Mix everything thoroughly with a tablespoon. Then add boiled rice and chicken eggs here. Mix all the ingredients together very carefully again.
Preheat the oven to 170-180 degrees.
Lubricate the baking tray with butter (not necessarily creamy, it may be vegetable) and place the liver mass mixed with carrot and rice in it.
Put the casserole in a preheated oven on 35-40 minutes. She should be well browned and baked. Then remove the finished dish from the oven and grease the top of the casserole with butter. That's all, you can serve!
Step 5: serve the liver casserole with rice.
Cut the liver casserole with rice into portions and arrange on plates. Fresh or pickled vegetables are suitable as a side dish. You can add a little sour cream or mayonnaise.
Enjoy your meal!
- Some housewives put onions in this casserole as well.
- Carrots can be pre-fried, and then add to rice and liver.