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I chose the rice, washed it well in some water, then boiled it together with finely chopped onion and carrot.
When the rice and vegetables were almost cooked, I added the liver and salt. I left it for about 10 minutes and that's it.
I took the rice and liver out of a bowl and blended them with the blender. Good appetite dear children !!!
Rice pilaf with chicken liver
A recipe tasty of rice pilaf with chicken liver, celery, onion, parsley, salt, pepper, cinnamon, olive oil.
- olive oil
- 1 glass of rice
- 2 carrots
- 1/2 celery
- 1 onion
- 300 g chicken liver
Method of preparation:
Fry the finely chopped onion and chicken liver in olive oil. Add a little water, then add the carrot and grated celery. Add a little more water and let the vegetables harden for about ten minutes.
Stir gently and sprinkle with salt, pepper and cinnamon powder. Then add the rice, over which three cups of water are put, let it boil at the right heat, with the lid on, until the water is absorbed.
Heat a little oil, chop an onion, cook and then add the rice, mix for 2 minutes and add a cup of water. Salt and pepper to taste, then let all the liquid drop, covering the bowl with a lid. When the rice is swollen, place it in suitable layers in the shape of timpani.
Boil the cleaned carrot in salted water and a drop of oil. Allow to cool, then make a fine puff pastry or cut into thin slices that will be added over the rice, in uniform layers.
The spinach is scalded, drained and passed under a stream of cold water, then it is pan-fried with a little finely chopped onion, salted and peppered to taste, and at the end we sprinkled a little green dill. Place in thin layers over the carrot.
Heat a little oil and fry the liver, first stewed, with the pan covered and then brown it well.
In the remaining oil, heat a julienned onion and the drained yolks. Let it cook for about 5 minutes. Place evenly over the spinach layers. Leave in the form for about an hour, then take out the dishes carefully and serve with the livers placed on top of each portion.
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Choose the rice, wash it in more water and put it to cook in an enamel bowl with a cup of oil. Add warm water from time to time, until the rice grain blooms slightly.
Then fill the bowl with warm water or 1 l of vegetable soup. Add salt, then add a tablespoon of concentrated soup and a few peppercorns.
Boil on a thick plate placed on the eye of the stove or on the stove, over low heat, so as not to stick to the bottom of the pot.
During this time, the livers are cleaned of skins, boiled, water is thrown away and the livers are washed with cold water. Cut thin slices, put in a pan with 50 g of butter and fry.
Pour a glass of white wine over the liver and leave for a quarter of an hour. Then add salt, tomato sauce, chopped greens and a little ground pepper, leave on the fire for another ten minutes and draw the pan on the edge of the plate.
Put the rice on a plate, make a hole in the middle, turn the livers over and serve the food immediately.
Recipe for Liver with rice and vegetables - diversification from 8-9 months
The recipe for Liver with rice and vegetables can be offered to the child after the age of 8-9 months. This preparation is very rich in iron, due to the livers and is a tasty solution for the little ones that refuses their more inaccurate taste.
- 50g rice
- the liver of a chicken
- an onion
- a pepper
- a carrot
- 2 medium tomatoes
- a tablespoon of butter
- a clove of garlic
- olive oil
- Boil the liver in milk for about 20 minutes or until it turns pink.
- Boil the rice together with the carrot, onion and pepper. I cut them big because I was in a hurry, but they managed to taste good rice.
- Cook the liver and finely chopped tomatoes in a little olive oil. Add a little finely chopped garlic
- Remove the vegetables that have boiled with the rice, and chop them as small as you think is preferable for your child, and add them over the liver with tomatoes.
- Pour a small cup of water over them and add the rice. Let it boil for another 10 minutes.
- Add the chopped parsley and basil.
The recipe for Liver with rice and vegetables - diversification from 8-9 months can be offered to the little ones at lunch. It will be a tasty and satisfying lunch. I wish you successful recipes and good appetite.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic
Risotto with poultry liver
The liver is cut into pieces. Carrots, onions and celery are cleaned, washed and sliced. The cheese is finely grated. Tomato paste is diluted with 150 ml of soup.
Preparation of risotto with poultry liver
The liver is smothered in 50 ml of oil. Separately, in 50 ml of oil and 50 ml of soup, simmer with ampapa, carrots and celery, add flour dissolved in cold soup, tomato paste, 500 ml of soup needed to boil and boil together for 30 minutes. The resulting sauce is passed over the liver and boiled together for about 10 minutes, adding salt, pepper and wine. Stew the rice in the remaining oil (100 ml), add the rest of the poultry soup and salt and boil in the oven with the bowl covered.
The dish is served hot as follows: rice in various forms, liver sauce and grated cheese on top.