Rice and chicken livers
Instructions
In a small frying pan melt a knob of butter, quickly round the sliced livers.
Bring the broth to a boil, add the rice and cook for 18 minutes.
When it is almost cooked, add the livers, two tablespoons finely chopped parsley.
Serve with grated cheese.
Ingredients and dosing for 4 persons
- 80 g of rice
- 200 g of chicken livers
- 1 walnut butter
- 2 tablespoons of finely chopped parsley
- 150 cl of broth
- Grated cheese
- Salt