liver with sage and brown basmati pilaf

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Cooking receipe to make liver with sage and brown basmati pilaf under category General Recipes. You may find some video clips related to this receipe below.

liver with sage and brown basmati pilaf

150g brawn basmati rice

1 carrot finely chopped

1 small onion chopped

1/2 tspn cumin seeds

1 tspn ground coriander

400ml vegetable stock or water

2 x l00g slices lambs liver

1 tbsp olive oil

2 good pinches dried sage

1 tspn grated lemon rind

1 tbspn fresh lemon Juice

1 tspn sugar

sea salt and ground black pepper

Put the rice carrot onion cumin seeds; coriander stock or water and half a teaspoon of salt into a saucepan.

Bring to the boil cover and simmer gently for 20 minutes.

Resist the temptation to lift the lid or you will let out the carefully measured water.

At the end of 20 minutes remove the pan from the heat and allow to stand for 5 minutes.

Then uncover and fork through.

Stir in a tablespoon or two of olive oil.

Meanwhile sprinkle the liver with the sage.

Heat a non stick frying pan and brush with the tablespoon of olive oil.

When nice and hot cook the liver for just a couple of minutes on each side.

It shoul be slightly springy and lightly pink inside.

If you like it a bit less springy then cook until it feels firm.

Stir in the lemon rind juice and sugar plus a little seasoning.

Swirl around the pan and immediately remove to two warm serving plates.

By now the rice should be cooked and the fattouch (qv) ready to start with.

Serves 2

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