Oven-Baked Liver and Rice Casserole

Hearty and delicious — pleasure in every bite! This liver rice casserole bakes up quickly in the oven. Therefore, the dish is suitable for a quick dinner. Moreover, it is good in any form, be it warm or cold!
cook time: 1h
Gavin Tanner
Oven-Baked Liver and Rice Casserole

Nutrition Facts (per serving)

150
Calories
4g
Fat
19g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Milk 60 g
Rice 100 g
Eggs 1 pc
Carrot 1 pc
Vegetable oil (for lubricating the mold) 0.5 tsp
Semolina 2 tbsp
Pork liver 300 g

Recipe instructions

Step 1

Step 1
How to make liver casserole? Measure out the ingredients. I have pork liver, but you can use beef liver too. Wash and peel the carrots well. You can choose any rice to suit your taste. And immediately set it to cook until half cooked.

Step 2

Step 2
Cut the peeled carrots into small cubes. If desired, you can grate it on a coarse grater or cut it into strips.

Step 3

Step 3
Remove films from the liver, rinse well with water, shake off excess water. Cut it into small pieces.

Step 4

Step 4
Place the liver pieces in a bowl or blender and grind until smooth. You can also pass them through a meat grinder.

Step 5

Step 5
Drain water from undercooked rice.

Step 6

Step 6
Add rice, carrots, milk, egg, semolina, ground black pepper and salt to the liver.

Step 7

Step 7
You should get a homogeneous viscous mass. Mix it well. If your mixture is too liquid, you can add a little semolina. If, on the contrary, it is too thick, then add a little milk.

Step 8

Step 8
Grease a baking dish with vegetable oil, place the liver mass in it and smooth it out.

Step 9

Step 9
Place the casserole in an oven preheated to 180°C. Bake until done, depending on your oven. It took me about 30 minutes. If the dish burns on top, cover it with a sheet of foil. Delicious liver casserole with rice in the oven is ready, bon appetit!

Additional rubrics

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