Romanian vegetable chicken liver rice pilaf, a delicious dish that makes a hearty meal. We like serving it with pickles, but it is so yummy in its own too.
If you ever visit Romania, you will definitely fall in love with our food. Do expect to leave the country with a few extra kilos though, as we love eating good food, especially meat, most of our sample dishes are meat based. In the countryside, at least, it is quite common to eat meat a few times a week, but then it makes perfect sense, you can’t really work hard on your farm and field and be expected to survive on salads. Since l moved to the UK, l don’t really eat that much meat, l guess the city lifestyle must have something to do with it. Not that l don’t work hard nowadays, my little one loves crawling everywhere and standing up all by herself, she so enjoys keeping me on my toes and running like a headless chicken. And she hasn’t even started walking yet, l have a feeling that the real fun is yet to come!
So, this dish is perfect for those of you who appreciate good food and need some extra energy for those demanding days. The chicken liver gives a meaty touch to the already flavourful rice. The way we cook pilaf is quite similar to the Italian risotto, rather than the Middle Eastern Pilau/Pilaf. We use short grain rice instead of the long grain one and the dish has a creamy consistency. The chicken liver can be replaced with chicken breast, if you wish. I also have a Butternut squash and sweet potato risotto recipe, in case you fancy something else.
Romanian vegetable chicken liver rice pilaf
- 1 cup short grain rice
- 4 cups vegetable stock
- 2 tbsp vegetable oil
- 3 spring onions
- 1 carrot
- 1 green pepper
- 150 g chicken liver
- 1 tsp salt
- 1/ 2 tsp ground black pepper
- 1 tsp chopped parsley
- Chop the spring onions, carrot and green pepper.
- In a large pan, heat up one tablespoon of oil and add the spring onions.
- Stir until the onions are soft, then add the chopped carrot and pepper.
- Wash the rice well under cold water until the water runs clear.
- Add the rice to the pan, stir well, then pour in the vegetable stock and cover the pan with a lid.
- Allow the rice to cook on a low to medium heat until most of the liquid has been absorbed. Do make sure you keep an eye on it, as the rice can stick to the pan.
- Meanwhile, bring a pan of salty water to the boil.
- In goes the chicken liver to cook for 15 minutes until tender.
- Remove from the pan and set aside.
- In a frying pan, heat up the remaining oil, then add the chicken liver and fry on both sides until brown. It only requires about 2 minutes on each side.
- Half of the chicken liver can be chopped into small pieces, while the rest can be added to the pan into big chunks.
- Season the rice with salt and pepper, depending on your own taste, you may want to add more of less salt.
- Add the freshly chopped parsley, remove the pan from the heat and leave it covered with a lid for at least 20 minutes.
- Serve hot!