Rice with liver

Ingredients for 4 servings:

• 1 liter of water
• Salt
• 1 tsp oil
• 200 g rice (long grain rice)
• 80 g bacon, streaky
• 1 large onion(s)
• 400 g veal liver or pork liver
• ¼ liter of milk
• 2 gherkins
• 6 tbsp tomato peppers, from the jar
• 5 tbsp oil
• 1 tbsp capers
• 1 pinch(s) marjoram, dried
• Pepper, white
• Paprika powder, sweet
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Bring water, salt, and oil to a boil in a pot. Sprinkle in the rice. Simmer for 15 minutes. Transfer to a sieve. Rinse with cold water and drain. In the meantime, finely dice the bacon and peeled onion. Cut the liver into strips about 1 cm wide. Place in a bowl and pour over the milk. Drain the cucumbers and tomato peppers. Cut into thin strips. Heat 2 tablespoons of oil in a large pan. Fry the bacon and diced onion over medium heat for 3 minutes until translucent. Add the liver. Fry for 3 minutes, stirring gently. Add the rice, cucumbers, peppers, drained capers, and marjoram. Season with pepper, salt, and paprika. Mix loosely. Heat for 5 minutes, stirring continuously. Add the remaining oil. Serve in a warmed bowl and sprinkle with the chopped parsley.