Put on to cook rice. I used the rice "Aquatica Color Mix" from TM Mistral. Rice pour into pot with water in the ratio 1:2 and bring to a boil. Then tightly cover the pan with a lid and simmer for 30-35 minutes, until the rice absorbs all the water. Remove from heat and leave the lid on for 5-10min. To preserve nutrients do not rinse rice after cooking.

Chicken liver wash, put in a pot, fill with water, flush the liver, season with salt, add Bay leaf and black pepper peas (these spices are optional). Bring to the boil, skim off the foam and cook on slow fire to readiness of a liver - about 15-20 minutes.

Prepared liver grind in a blender with butter. Gradually add the broth in which the cooked liver to your desired consistency. I used all the broth. The pate is slightly watery. But when you add the rice all adjusts.

Cut sun-dried tomatoes and any greens. I have parsley and cilantro. Tomatoes can take any amount - more or less - to your taste. For me, the more, the better.

Mix liver, rice, greens and sun-dried tomatoes. Taste for salt/pepper if necessary, adjustable.

All pate is ready. Very fast and very tasty. This sandwich can replace Breakfast or dinner. And convenient to take it with you to work - put in sudock, sliced bread and enjoy at work with a Cup of tea. And tasty, and useful.