Rice and liver casserole

Ingredients for 4 servings:

• 250 g rice
• 1 liter chicken stock
• 500 g poultry liver(s)
• 2 tbsp clarified butter
• salt and pepper
• 1 apple
• 2 onions, red
• 2 tbsp raisins
• 80 g breadcrumbs
• 100 g butter
• Butter, for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with apples and onions

Cook the rice in the chicken stock according to the package instructions. Wash and dry the liver. Heat clarified butter in a pan and fry the liver for about 6 minutes. Season with salt and pepper. Wash and dry the apple, peel it, halve it, remove the core, and cut it into cubes. Peel the onions and slice it into rings. Remove the liver and keep warm. Heat the fat again and sauté the onion rings and apple cubes in it. Stir in the raisins. Season with salt and pepper. Preheat the oven to 200°C. Grease an ovenproof dish with butter. Mix the rice with the liver and onion mixture and pour into the dish. Sprinkle with breadcrumbs and scatter the butter on top. Bake in the middle rack of the oven for about 15 minutes.