Liver cutlets with rice: step-by-step recipe

By-products are no less healthy and nutritious than meat, and in some respects they even surpass it. (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) that are beneficial to our body . To make the dishes juicy and tasty, you need to know some secrets. Now we want to offer a recipe for liver cutlets with rice with step-by-step photos.

Number of servings: 6

Energy value

calorie content – 236.3 kcal;
fats – 12.2 g;
proteins – 9.1 g;
carbohydrates – 23.1 g.

Ingredients

chicken or beef liver – 200 g;
rice cereal – 4 tbsp;
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil – 5 tbsp;
chicken egg – 2 pcs.;
breadcrumbs - 5 tbsp;
wheat flour – 3 tbsp;
tomato paste – 0.5 cups;
table salt - to taste;
ground dark pepper - to taste.

Step-by-step production

Pour cool water over the rice, bring to a boil and cook for 5 minutes, then strain the liquid and wash the cereal.
Peel the onion and cut into small cubes. Grate the carrots on a medium grater.
Heat vegetable oil in a frying pan. Fry the vegetables until soft (5-7 minutes), stirring them constantly, then let cool slightly.
Wash the chicken liver thoroughly under cool running water, remove the films, remove the veins and cut into small pieces. Pass the product through a meat grinder, add boiled rice, onions and carrots. Stir the mixture thoroughly.
Break one egg into the minced meat and add breadcrumbs. Add salt and pepper to taste, knead well and let stand for 10-15 minutes.
Form into cutlets. If the dough mixture is very watery, you can add a small amount of wheat flour.
Place liver cutlets with rice on the bottom of the frying pan, previously greased with vegetable oil. Maintain a certain distance so that the products do not stick together during the manufacturing process. Fry them over medium heat on both sides for 2-3 minutes until an appetizing golden brown crust forms.
At the final step, you can prepare homemade sauce - with it the dish will be the most delicious and juicy. To do this, in a separate bowl, mix tomato paste, 0.5 cups of cool water, then add salt and pepper.
Pour it over the liver cutlets with rice and simmer covered for half an hour over low heat.

Tip: Chicken liver cutlets with rice can be made even more dietary - bake them in the oven at 200°C for 10 minutes. To do this, you will need a baking sheet with a silicone non-stick surface.

Now you understand how to cook liver cutlets with rice. We recommend serving the dish with a salad of new vegetables. You can also experiment with liverwort sauce. Sour cream or mushroom is perfect for this recipe. We wish you bon appetit!

Liver cutlets with rice

Recipe for making liver rice cutlets step by step

The specific taste of liver in these cutlets is successfully softened by rice and apple, besides, the apple in combination with onions will give the cutlets juiciness. These cutlets are not bad either hot, with a side dish or cool on a sandwich or in a homemade sandwich. We wash the liver (I had pork, but it would be better to take beef; in general, chicken will do as well), remove the films, cut out all the veins, then cut into large pieces, pour in milk and soak for at least half an hour (good-quality beef liver does not need to be soaked, but pork and chicken - of course). After this, we put the liver in a colander and let it drain thoroughly.

It is better to choose Krasnodar round rice; if this is not available, then we take any kind. Boil the rice until completely cooked; the easiest way is to use rice in bags for cooking (after the rice in the bag is boiled, we also let it drain). Let the rice cool.

Then we pass the liver through a meat grinder or grind it using a blender (I use the 2nd option). Place the rice in a bowl and add the chopped liver to it.

We wash the apple, remove the seed box (if the skin of the apple is rough, it is better to remove it), peel the onion, cut the apple and onion into four to six pieces. Then we chop the apple and onion using a blender, mix them with the liver and rice (or you can grate the apple and finely chop the onion).

Then add a mixture of herbs (I use a mixture of dried basil, marjoram, parsley, celery, dill and green onions), salt, ground dark pepper and break two chicken eggs into a bowl.

Mix all ingredients thoroughly.

Place a tablespoon of the resulting mixture into a frying pan with heated sunflower oil, forming small cutlets. First, fry the cutlets on one side until the cutlets “set” on top, then carefully turn them over to the other side using a spatula and bring to readiness over low heat, covering the frying pan with a lid.

The resulting cutlets are very tender, and the best side dish, in my opinion, would be boiled potatoes.

Preparation of goods

The taste of a dish directly depends on the properties of the ingredients used to make it. Because for the liver cutlets to be a success, first of all, you need to be able to choose the right liver.

It is recommended to take chilled liver rather than frozen, as this way you can evaluate its appearance.
And it’s easy to judge the quality of the product by it. The main properties are color and smell. The liver does not have to be very light or very dark in color. As for the aroma, a high-quality product will have an untainted, not rotten aroma. If you decide to use beef liver for cutlets, you need to know that there is a film on its surface. During the manufacturing process, it is removed along with the vessels and veins. If this is not done, the cutlets will turn out hard. Pork liver should also be freed of all excess and soaked in water. It is better to pour boiling water over the chicken liver in advance, which will help remove the bitterness.

With rice

Production time: half an hour.
Servings: 4 persons.
Calorie content of the dish: 147 kcal.
Appointment: for lunch.
Kitchen: author's.
Difficulty of manufacturing: average.

The following recipe will help you figure out how to cook
liver cutlets with rice
. Adding cereal will make the products more filling and not fall apart, giving them the right texture. Cutlets for kids are great to serve with creamy or tomato sauce, so they don’t seem dry. They are served as a side dish with any cereal, not counting rice - buckwheat, millet, pearl barley or corn porridge.

pork liver – half a kilo;
rice - half a glass;
onion – 1 pc.;
vegetable oil – 1/4 cup;
testicles – 1 pc.;
starch – 10 g.

After previously soaking the liver in milk, grind it in a meat grinder together with the onion, add the rice boiled until tender.
Season the minced meat with eggs, starch, salt and pepper. For juiciness, you can add a spoonful of mayonnaise.
Form cutlets, place on hot oil and fry on both sides.
Place in a saucepan, add a small amount of water and simmer in an oven preheated to 200 degrees for 5 minutes.

Option 3: Baked liver cutlets with rice and vegetables in the insides

Forming cutlets from minced liver is not an ordinary task; the watery mass tends to crawl around the pan. It is even more difficult to bake cutlets from this offal. We resort to the help of molds, which will allow us not only to avoid the indicated difficulties, but also to get cutlets that are completely unexpected in appearance.

steamed liver – half a kilogram;
5 eggs;
75 grams of medium-fat sour cream;
6 tablespoons flour;
half a glass of snow-white rice, preferably round grain;
sweet carrots and snow-white onions - one each;
two tablespoons of pure vegetable oil;
freshest cheese - 100 grams.

In addition, you will need a silicone mold for baking cupcakes or iron molds.

Set two eggs to hard boil. We rinse in a colander and immediately set to cook in a large amount of salted water, rice.

Recipe: Liver cutlets – with rice

Hello, friends! From any kind of liver you can prepare a very large number of different dishes, and everyone understands the usefulness of liver for our body - it contains a lot of necessary microelements and minerals. You can fry it, stew it, or you can make cutlets, adding various cereals. I have already written recipes for liver cutlets with buckwheat - Buckwheat with liver, as well as liver with oatmeal Liver cutlets - with oatmeal. And now I’ll share a recipe for liver cutlets with rice. The cutlets turn out very tasty, filling and super soft.

You can use any kind of liver: pork, beef, veal, chicken, turkey - it depends on your preferences. I prefer veal, for me it is the warmest. If the liver is frozen, then it must be thawed in advance, but not one hundred percent. Slightly frozen liver cuts better and is more convenient to grind through a meat grinder, and then it comes out the juiciest. Let's wash it in water.

Cut it into pieces so that it is convenient to put it in a meat grinder.

Let's prepare the garlic right away.

And also the onion, peel it, wash it and cut it into several parts for convenience.

Wash the rice, add water, lightly add salt and cook until fully cooked. Then we set it to cool.

Now we pass the liver, garlic, and onion through a meat grinder.

Then grind the cooled rice and add it to the purchased minced meat, add flour, eggs, salt, and pepper.

Mix this entire mass thoroughly until it becomes a homogeneous mixture.

If the minced meat comes out a little runny, then add more flour, we want it to be like pancake dough - not too thin, but not thick.
Heat the vegetable oil in a frying pan and spoon out the minced meat, carefully shaping it into a cutlet. Fry on both sides until golden brown.

Our liver cutlets are ready.

You can serve them with any side dish or vegetable salad, or you can make a sandwich out of them by placing the cutlet on a piece of bread.

Liver cutlets with rice

Ingredients

Chicken liver 1 kg
Onions 2 pcs.
Semolina 5 tbsp. l.
Chicken eggs 2 pcs.
Rice 1 cup
Garlic 5 cloves
Table salt to taste
Ground dark pepper to taste
Vegetable oil for frying

Manufacturing

You can prepare liver cutlets with rice according to our step-by-step recipe with photos from any offal: chicken, beef, pork, turkey and others. You can use one type of liver or mix two, in this case it will also turn out very tasty.

We prepare all the necessary products. We carefully wash the chicken liver under running water, preferably a couple of times. Then we transfer the offal into a blender and grind. Pour the finished homogeneous mixture into a huge and deep vessel.

We get rid of the skins on onions and garlic cloves. We carefully wash the vegetables under running water and place them in a blender, also grind them. Then we put the crushed ingredients into a bowl with the liver. Add semolina there. Mix the resulting mass well and leave for 15-20 minutes. Now it will be enough for the semolina to swell.

In the meantime, let's make rice. We rinse it a couple of times under running water. We repeat our actions until the liquid in the bowl of cereal is one hundred percent transparent. Only after this do we put the rice in a small saucepan and fill it with cool water (1.5-2 cups). Place the vessel on the stove and set the heat to low. Add a little salt to boiling water and then set aside for 15-20 minutes. Place the finished rice in a colander and leave it to cool one hundred percent.

Break the chicken eggs into a bowl with the liver. Add salt and dark ground pepper there. Mix the total mixture well so that the spices dissolve and the eggs “separate”. The composition mixture must remain homogeneous. When the rice has cooled, transfer it to the minced meat and mix everything again.

Place an ordinary frying pan on the stove and set the flame to medium power. When the pan is hot, pour in sunflower oil. Place a tablespoon of minced meat in a frying pan, forming rounded cutlets. There must be a distance of at least 1 centimeter between the cakes.

Fry the flatbreads on one side until golden brown. After this, we turn the cutlets onto another side and continue to fry. We remove the first batch and post the next one. Fry according to the already known scenario.

We have finished making liver cutlets at home with the addition of boiled rice. Now you understand how quickly and simply such a dish is made with your own hands. We hope everything worked out for you and our step-by-step recipe with photos contributed to this. You can serve the cutlets either hot or cool. We wish you all a bon appetit!

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