Ingredientes
Fígado de frango500 grams
Arroz Egípcio2 cups
Cenoura1 piece- Raisins, soaked for 10 minutes0.3 cup
Cebola1 piece- Roasted Pine Nuts1 tablespoon
Ghee vegetal1 tablespoon
Óleo1 tablespoon
Pimenta preta0
Canela em pó0.3 teaspoon
Sal0
Passos
- 1
Boil the liver with the onion in a pot with water over heat until cooked, drain and let cool.
10 minutosUtensílios necessários:
Panela - 2
Wash the rice and let it drain well.
5 minutos - 3
Cut the boiled liver into large pieces or as desired.
5 minutos - 4
In a pot over heat, fry the liver pieces with ghee, then add the raisins, pepper, and nuts as desired.
10 minutosUtensílios necessários:Panela - 5
Cut the carrot into small pieces, add it to the pot with the liver, fry briefly, then remove the pot from the heat.
5 minutos - 6
Fry the rice with ghee and oil in a pot over heat until the rice turns a dark golden color.
10 minutosUtensílios necessários:Panela - 7
Add one cup of water for each cup of rice, then add salt and cinnamon, stir once.
5 minutos - 8
Add the liver to the pot of rice, stir until boiling, then let it simmer until cooked.
10 minutos - 9
Serve in a serving bowl and garnish with pine nuts on top.
5 minutosUtensílios necessários:🍳Serving Bowl
Fatos nutricionais
Fígado de frangopor 100gArroz Egípciopor 100gCenourapor 100gCebolapor 100gGhee vegetalpor 100gÓleopor 100gPimenta pretapor 100gCanela em pópor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.