Braised Liver with a Side of Rice
A great choice for a hearty lunch or dinner! This braised liver with a side is a simple, satisfying, complete meal that feeds the whole family without much time in the kitchen. Liver is a nutritious food — high in protein and amino acids, and, most importantly, rich in iron, which makes it especially good for anyone dealing with anemia. Braised beef liver goes with just about any side, whether potatoes, buckwheat, pasta, or braised vegetables — fluffy rice is another great match. Don't braise the liver too long and it'll come out tender and delicious.
Julia
Recipe author
Braised Liver with a Side of Rice
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 %
4 g
Fats 23 %
3 g
Carbohydrates 46 %
6 g
65 kcal
GI:
20
/
80
/
0
- To make a really good liver dish, start with the right liver at the store. Fresh beef liver is a deep maroon with a purplish tint and has a thin membrane over it. It's easiest to slice when it's partly frozen — not rock-solid, but not fully thawed either; the membrane also peels away much more easily that way. Rinse the liver, pull off all the membrane, and cut it into small strips. If you have time, soak the liver in milk for a couple of hours to make it more tender. I'll admit the idea of cooking liver with pickles gave me pause at first, but the result was a pleasant surprise — the liver takes on an unexpected, delicious flavor. Give it a try! Heat the vegetable oil in a skillet, add the liver, and cook for 3 minutes, stirring. Peel and finely dice the onion, add it to the liver, and stir. Cook for another 3 minutes. Finely chop the pickles, add them, and stir. Whisk the flour with the water and sour cream until smooth and lump-free. Pour it into the skillet and stir. Bring the liquid to a boil, then add the nutmeg, basil, and clean, finely chopped dill, and stir. Now you can salt the liver — this matters: salt liver at the end of cooking, not before. Simmer, covered, over low heat for no more than 10 minutes. The braised liver is done. While the liver cooks, make the side. Rice is a great choice — specifically, long-grain parboiled rice. Short-grain won't work here: it absorbs liquid fast and turns sticky (it's better suited to casseroles and rice puddings). To keep the rice fluffy, rinse it very thoroughly several times in cold water; this washes away the surface starch that makes it clump. Add the rice to boiling salted water and cook over low heat, stirring occasionally and tasting for doneness. Drain the cooked rice in a sieve, rinse it with boiling water, and let it drain. Just before serving, warm the rice in a skillet with the butter. Serve the braised liver and rice hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Nutmeg - 556 kcal/100g
- Beef liver - 130 kcal/100g
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Related and additional categories:
- Second course
- Meat and meat products
- Dairy products
- Vegetables
- Flour
- Cereals and cereal products
- Spices seasonings spices
- Fats and oils
- Other
- Basil
- Nutmeg
- Salt
- Dill
- Vegetable oil
- Butter
- Water
- Stewing
- In a frying pan
- Stewed vegetables
- Meat second course
- Offal
- Sour cream
- From cucumbers
- From onion
- Wheat flour
- No eggs
- Vegetarianism
- From rice