Summary

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

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Instructions

1. Cook 200 g rice in salted water as usual
2. While rice cooks, clean the poultry liver and cut into bite-sized pieces
3. Peel 1 onion and cut into fine pieces
4. Heat a light coating of oil in a non-stick pan over medium heat
5. Add the onion pieces and cook until translucent, about 3-5 minutes
6. Reduce heat to medium-low and add the liver pieces
7. Cover the pan and stew for 10 minutes, stirring occasionally
8. Remove the lid, pour in 2 cups of whipped cream, and season with salt, pepper, and instant stock to taste
9. Serve the ragout over the cooked rice