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Liver on orange rice

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Ingredients for 4 servings:

  • 200 g rice
  • ½ liter orange juice
  • 600 g liver(s) (beef liver)
  • 4 onions
  • Flour
  • Clarified butter
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very fruity

Cook the rice in orange juice, not water. Meanwhile, shred the liver and fry quickly, then set aside and keep warm. Coat the sliced ​​onions in flour and fry until crispy. The rice should be cooked through after about 20 minutes; season with salt. Arrange the rice on a large platter, arrange the liver pieces on top, then add the fried onions. You can also deglaze the pan with a splash of broth and serve it as a sauce separately from the dish. A green salad goes wonderfully with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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