This salad will be prepared from aromatic blend of basmati rice Mix. Pour the mixture into the pan with water in the ratio 1:2 and bring to a boil. Then tightly cover the pan with a lid and simmer for 15 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.

While cooking the rice, wash out the liver, cut into small pieces, salt, pepper

Fry in a pan with olive oil for 5-7 minutes (until tender, but do not tumble dry liver), at the end of cooking add finely chopped garlic clove.

Shinkuem mushrooms. I have oyster mushrooms.

Ready liver spread on a dish and maintain warm.

In a frying pan, where roasted liver, prepare the mushrooms - fry until cooked mushrooms, pripravljen salt, pepper. The sauce that formed while stewing (meat juice from the liver, mushroom juice and olive muxloe) are stored.

Mix boiled rice, mushrooms, liver, sliced tomatoes and half of chopped onions (onions on request). Season to taste with salt, pour the sauce (which was left during the fighting), sprinkle with olive oil and put on top a poached egg. To prepare the poached eggs produced by one quail egg in boiling salted water and cook for 30 seconds. Take it out of the water with a slotted spoon (or small strainer) and put on a salad. Well, calling all to the table. Delicious, hearty and easy dish.