Liver and walnut pilaf

Ingredients

• 2 cup riceInstead: bulgur
• 200 g lamb liver
• 1 piece onion
• 1 handful walnut
• 1 bunch parsley
• 3 tablespoon butterInstead: olive oil
• 1 teaspoon salt
• 3 cup meat stock

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Rinse and drain the rice.

2. 2

   Cook onion in butter until pink. Add rice and toast 2 minutes.

3. 3

   Add hot meat stock to cover by a finger, and salt. Low heat 30 minutes.

4. 4

   Rest 10 minutes. Scatter plenty of parsley on top.

Note. Drain the grain well after rinsing.