The weekend is rice time in many houses, including mine. Many times, in addition, the ingredients are given to you so there is no need to think. So it happened with this rice with liver and cauliflower, whose ingredients are not considered but the result of the need to give them an outlet.
Open the fridge And getting carried away by the ingredients that we have about to go bad allows us to try combinations that we probably would not bet on in a thoughtful way. And the reality is that most of these combinations work. The test is the recipe that I propose today.
The photo is hideous and does not do justice to the texture and flavor of this rice dish. The vegetable base It makes this rice very juicy and the fact of biting into different textures such as fried liver and cauliflower makes it more interesting. We have also added some spices, do you want to know which ones?
The recipe
- 2 liver fillets, cut into pieces
- Sal Island
- Pepper
- 3 tablespoons olive oil
- 1 chopped onion
- 1 green bell pepper, minced
- ½ red bell pepper, chopped
- ½ glass of white wine
- 1 tablespoon tomato paste
- ½ cauliflower in florets
- A pinch of turmeric
- 1 glass of rice
- 3 glasses of vegetable or chicken broth
- We season the liver and we fry in oil piping hot in a shallow pot. Once golden, we take it out and reserve.
- In the same oil poach the onion and the pepper for 10 minutes.
- We pour the wine and let it reduce for a couple of minutes.
- Now, add the concentrated tomato, cauliflower and turmeric and sauté for a couple of minutes.
- Then we add the rice and mix before incorporate the boiling broth, salt and pepper.
- We cook the rice covered for six minutes over medium-high heat. Afterwards, we uncover and reduce the heat to cook it for 10 more minutes, incorporating the liver a few minutes before the end.
- Remove from heat, cover with a cloth and let stand two minutes rice with liver and cauliflower before serving.