Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g poultry liver
- 1 onion (s)
- 2 cups whipped cream
- salt and pepper
- broth, instant
- 200 g rice
- Water (salt water)
- some oil
Print Recipe
Pin Recipe Instructions
- Cook 200 g rice in salted water as usual
- While rice cooks, clean the poultry liver and cut into bite-sized pieces
- Peel 1 onion and cut into fine pieces
- Heat a light coating of oil in a non-stick pan over medium heat
- Add the onion pieces and cook until translucent, about 3-5 minutes
- Reduce heat to medium-low and add the liver pieces
- Cover the pan and stew for 10 minutes, stirring occasionally
- Remove the lid, pour in 2 cups of whipped cream, and season with salt, pepper, and instant stock to taste
- Serve the ragout over the cooked rice
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