Liver with Rice and Walnuts
Prepared by: Nermin Öztürk @nerminozturk
Servings: 6 people – Total 3,480 kcal
1 Serving: 580 kcal
Total Cooking Time: 21–27 minutes
Ingredients
- 500 g beef liver (cubed)
- 30 g butter
- 2 medium onions
- 380 g California Calrose rice
- 840 ml hot water
- Spices (Salt, Black pepper, Thyme, Cinnamon) to taste
- For the top: 200 g coarsely crushed California walnut and 15 g butter
Preparation
- Add the liver and butter to the pot first; sauté over medium-high heat for 4–5 minutes.
- Then add the onion and continue sautéing together for 3–4 minutes until the onions slightly soften.
- While the livers are sautéing, add the spices and stir for 1 minute.
- Add the washed California Calrose rice to the liver mixture and sauté together for 2–3 minutes.
- Add enough hot water to cover it and close the lid. Cook on low heat for 12–15 minutes until the water is absorbed.
- In a small pan, melt 1 tablespoon of butter and sauté the California walnuts for 2–3 minutes until they take on a light color without burning.
- After removing the California Calrose rice from the heat, let it brew for 10 minutes, then transfer to a serving plate and serve by drizzling the prepared hot buttered California walnuts over it.