How to make rice with liver and gizzards

Rice with liver and gizzards

Eating rice with liver and gizzards is considered one of the old and popular foods that our mothers and grandmothers prepare for us. It is one of the foods rich in many nutritional benefits and very filling. Liver is one of the foods that provides the human body with iron, which is useful in strengthening the blood. It is one of the foods full of protein and the necessary folic acid. It is very important for women’s fertility and is very necessary to protect the fetus from congenital malformations. The liver also contains vitamin B12, which is beneficial to humans, such as strengthening memory and giving energy.

As for the gizzards, they are the internal parts of the chicken, such as the heart, stomach, and liver as well. They can be prepared in the same way as preparing the liver for eating, and the liver can be cooked with the gizzards in one recipe, and this is what we will show you in this article.

Make rice with liver and gizzards

the ingredients

• Two tablespoons of vegetable ghee.
• Two onions, finely chopped.
• Half a kilo of liver and gizzards, cleaned and prepared for use.
• Three cups of short-grain rice, washed and soaked.
• One and a half teaspoon of salt.
• A quarter teaspoon of ground black pepper.
• A tablespoon of mixed spices.
• Three bay leaves (laurel leaves).
• A liter of pre-prepared chicken or meat stock.

How to prepare

• Clean the liver and gizzards with lemon, salt, and vinegar, and cut them as desired.
• Place the onions in a pot over medium heat and stir until the onions become translucent.
• Add the liver and gizzards to the onions, stir the mixture, then add the rice for five minutes.
• Add salt, black pepper, spices, and prepared stock, reduce the heat and cook the rice with the liver and gizzards for twenty minutes.

Rice with liver, Turkish style

the ingredients

• A cup and a half of basmati rice, washed and soaked in cold water.
• A quarter cup of pine nuts.
• Five tablespoons of butter.
• One tablespoon of olive oil.
• Half a kilo of chicken liver with gizzards (optional), cleaned and washed with vinegar and water.
• A quarter cup of black raisins.
• Two and a half cups of chicken stock.
• A quarter cup of chopped fennel.

How to prepare

• Put two tablespoons of butter in a frying pan and put the pine nuts. When the pine nuts brown, remove them from the frying pan and leave them aside.
• Place the liver in the pan with the same amount of butter and brown it on all sides.
• Put the remaining amount of butter with the raisins, pine nuts, salt, black pepper, and stock, in a medium-sized pot, and leave the stock until it boils, then add the rice, reduce the heat, then leave the pot on the heat for twenty minutes or until the rice is cooked.
• Scoop the rice into a serving dish, place the chicken liver on top and garnish with fennel.