Description
Dear cooks, please note my recipe and you will not regret. Rice and buckwheat -one of the leading dietetic meals, moreover, they are delicious individually, but their joint combination, right with juicy podarochnoi of liver with onion and marcovicci! This diverse combination of flavors and a boost of energy and good mood! When I cooked my husband a couple of dishes from your site and wanted to put something of his own, he supported me and even enthusiastically photographed! Delicious, hearty, useful and low-calorie. Indeed, this is a dish for the family, with love and care.
Ingredients
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Chicken liver
500 g
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Figure
1 cup
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Buckwheat
1 cup
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Onion
1 piece
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Carrots
1 piece
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Chicken egg
3 piece
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Seasoning
1 tsp
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Butter
50 g
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Vegetable oil
30 ml
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Flour
1 Tbsp
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Dutch cheese
50 g
Cooking
Fry the onions until light Golden brown. Add the flour, stir
Add the carrots (on a fine grater) and chopped in small cubes liver
Fry for 5 min. Pour 50 ml of water to dissolve the flour added earlier and to give density and juiciness, put out another 5-7 minutes until cooked liver
400 grams of water to boil the rice until cooked, add 0.5 teaspoon mushroom seasoning, fill drain. oil. Similarly to cook buckwheat (I had finished with dinner) - I also cooked with mushroom seasoning. So, if you cook for this dish, when cooked, add 0.5 teaspoon overlay
Proteins separated from the yolks. Beat the whites until bubbles. Half of the proteins to enter into the buckwheat, half in Fig. Mix the egg yolks with 50 ml of water or milk
The bottom of the form grease with oil, sprinkle with breadcrumbs, spread the rice evenly
Then liver stuffing, which is pre-mixed with half of the yolks
Top buckwheat, flatten, brush with remaining egg yolk
Sprinkle with grated cheese (on a fine grater)
Put in oven 180 deg. 30 minutes Before to get it, hold it in turned off oven for another 10 minutes This is enough time to get the eggs in this dish are prepared and tied our layers
Take out of the oven our meal.
Served with "heart and soul"
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