Composition / ingredients
Step-by-step cooking
Step 1:
How to make liver casserole? Measure out the ingredients. My liver is pork, but you can also take beef. Wash and peel the carrots well. You can choose any rice to your taste. And immediately put it to cook until half-cooked.
Step 2:
Cut the peeled carrots into small cubes. If desired, you can grate it on a coarse grater or cut it into strips.
Step 3:
Remove the films from the liver, rinse well with water, shake off excess water. Cut it into small pieces.
Step 4:
Transfer the liver pieces to a bowl or blender bowl and grind until smooth. You can also put them through a meat grinder.
Step 5:
Drain the undercooked rice.
Step 6:
Add rice, carrots, milk, egg, semolina, ground black pepper and salt to the liver.
Step 7:
A homogeneous viscous mass should be obtained. Mix it well. If your mixture is too liquid, you can add a little semolina. If, on the contrary, it is too thick, then add a little milk.
Step 8:
Grease the baking dish with vegetable oil, put the liver mass into it and smooth it out.
Step 9:
Put the casserole in a preheated 180°C oven. Bake until cooked, focusing on your oven. It took me about 30 minutes. If the dish burns on top, cover it with a sheet of foil. Delicious liver casserole with rice in the oven is ready, bon appetit!
I cooked this casserole back in 2012, This year I decided to repeat it, only I also added carrots. It turned out juicier. If you like onions, try adding that too. To enhance the taste, you can pre-fry it in a small amount of vegetable oil.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Root vegetables are best washed with a brush or a hard sponge under running water.
For this recipe, you can take any kind of rice that you like best. It can be long-grain, round-grain, medium-grain, red or brown, steamed or not. But keep in mind that the amount of water and cooking time may vary depending on the selected rice variety. Read the cooking instructions on the package!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Semolina - 340 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pork liver - 109 kcal/100g
