Rice with Chicken Livers

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. To make the dish more filling and nutritious, you can stir in extra vegetables — legumes work especially well, since they pair nicely with chicken livers and soften their distinctive flavor — or use whatever else you like, or nothing at all. Use long-grain or parboiled rice, and rinse it thoroughly until the water runs clear.

2. Step 2:

   

   Peel the onion and mince it finely with a knife.

3. Step 3:

   

   Wash, peel, and grate the carrot on the coarse side of a box grater.

4. Step 4:

   

   Rinse the chicken livers well and trim off any fat and membrane. Cut them into small pieces, rinse once more, then squeeze and drain off the water.

5. Step 5:

   

   Pour the vegetable oil into a skillet and heat it. Add the carrot and onion (if you're using other vegetables like beans, add them now along with the carrot and onion). Sauté over medium heat for 5–7 minutes, until the onion turns translucent and the carrot softens.

6. Step 6:

   

   Add the chicken livers to the skillet with the vegetables and stir right away.

7. Step 7:

   

   Cook the livers and vegetables over medium heat for about 10 minutes, stirring now and then with a spatula, until the livers turn pale.

8. Step 8:

   

   Now scatter the rinsed rice into the skillet with the livers and vegetables, spreading it evenly across the pan. Season with salt and ground black pepper, and add any other seasoning you like.

   Pour in enough water to cover everything by about 1/2 inch (1 cm). Turn the heat to low, cover, and simmer for half an hour.

9. Step 9:

   

   Take off the lid — by now the liquid should be almost fully absorbed. Stir the livers together with the rice and vegetables and taste. Adjust with more seasoning or salt if needed. The dish is ready.

   Serve the rice with chicken livers alongside fresh bread and herbs. Enjoy!