Finely dice onion, heat butter and sauté onion until translucent. Cut chicken liver into small pieces and fry on all sides. Grate carrot, mix with long grain rice and place around liver. Season with salt, pepper and marjoram. Add chicken soup and steam at low temperature with lid closed. Chop parsley and sprinkle on top. **
Carrot Rice with Poultry Liver
Rating: 3.80 / 5.00 (5 Votes)
Total time: 45 min
Servings: 1.0 (servings)