Description
Very tasty and fragrant pilaf with liver, beef and greens.
Ingredients
-
Figure
1 kg
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Beef liver
300 g
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Beef
300 g
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Fat
300 g
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Onion
3 piece
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Vegetable oil
100 ml
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Olive oil
50 ml
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Cilantro
1 coup
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Parsley
1 coup
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Dill
1 coup
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Black pepper
2 tsp
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Salt
Cooking
The rice soak in warm water for one hour.
Liver rinse, remove the film, cut in big pieces. In boiling water to omit the liver, to be removed as soon as it boils.
Chop the liver into small cubes. Fat is a little freeze and chop finely. Meat cut into small cubes.
Greens chopped.
In the cauldron, pour 100 ml of vegetable oil and put the meat.
Once the meat turns white, put the liver,
Then the fat (to fry over high heat, while constantly interfere)
Add salt, pepper.
Putting greens. Fry and mix
Pour water and leave until it boils.
Onion cut into half rings.
Wash rice in seven waters, until the water is clear. Mix the onions with the rice and add olive oil 50 ml.
Portions to put the rice in the cauldron. The water should cover the rice.
When the water begins to boil, begin a well-stirred risotto.
The water has evaporated, cover with a lid and on a very low heat bring plov to readiness 25 minutes.
Bon appetit!
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