Filling For Pies with Liver and Rice

by Editorial Staff

Pies with liver and rice are tasty, satisfyin

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Side Dish

Ingredients

Instructions

Prepare food.
Pour the rice with plenty of water (2-3 glasses). Bring to a boil, salt (0.5 teaspoon), reduce heat, cook for 10 minutes. Then rinse the rice.
Wash the carrots, cover with water. Boil the carrots until tender (30 minutes). Peel and slice.
Cut the liver into small pieces.
Heat 2 tablespoon in a skillet. tablespoons of vegetable oil. Lay out the liver, fry over medium heat, salt and pepper (one pinch of salt and pepper each), until golden brown on all sides (5-7 minutes). Lay out the liver.
Peel the onion and chop finely.
In the oil remaining after frying the liver, fry, stirring the onion until golden brown (3-5 minutes).
Chop the greens.
Pass the liver, carrots and onions through a meat grinder, add rice and finely chopped greens, salt and pepper to taste.
The filling for pies with liver and rice is ready, you can sculpt pies. Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.