Rice pan with liver and pumpkin
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 100 g Long grain rice
- 7-10 Tbsp Salt
- 1 bundle (150 g) Spring onions
- 250 g Pig liver
- 1 glass (360 ml) pickled sweet-and-sour pumpkin
- 3 Stem(s) fresh thyme
- 20 g Butter or margarine
- 7-10 Tbsp white pepper
- 1/8 l clear broth (instant)
- 2-3 TABLESPOONS Soy sauce
Directions
- 1
Put rice in 1/4 litre of boiling salted water, cover and cook over low heat for about 20 minutes. In the meantime clean, wash and cut spring onions into rings. Wash pork liver, dab dry with kitchen paper and cut into pieces. Drain the pumpkin on a sieve and collect the liquid. Wash and drain the thyme and pluck the leaves from the stalks. Heat the fat in a pan and fry the liver in it at medium heat.
- 2
Season with pepper. Add spring onions, thyme and pumpkin and steam for 2 minutes. Deglaze with stock and 3-5 tablespoons of pumpkin liquid. Cover and cook for about 3 minutes. Drain rice on a sieve and add to the liver in the pan. Heat everything again and season with soy sauce, salt and pepper
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