- Lemon - 1-2 Dollek
- Chicken or turkey liver - 500 Grams
- Vegetable oil - 30 milliliters
- Rice - 1 glass
- a bunch of Parsley - 1 piece
- Champignons - 300 Grams
- Garlic - 4 Slices
- Onions - 2 Pieces
1. Clean the onion and cut it into small cubes. Rinse the champignons, then clean them and cut into small pieces. In order for the mushrooms to glass, we throw them in a colander. 2. Before the transparency, in the heated frying pan with vegetable oil, we save the onions, add the mushrooms here and for about fifteen minutes with the lid closed, stew them, stirring. After, remove the lid, add the fire, and until the liquid evaporates, stew. 3. Rinse the liver and dip it into boiling water. The water is drained after it is a little boiled. We drain the water and thoroughly wash the liver. We express the water and add the pure one. Add here bay leaf, onion and sliced carrots. About fifteen minutes after boiling, cook on low heat. 4. Rinse the parsley and let the water drain. Then we grind it. We peel the garlic and chop it into small pieces. 5. Wait until ready to cook rice. Spread on a plate of boiled liver, stewed with onion mushrooms and rice. Sprinkle with herbs and add lemon and garlic.
Servings: 6