Beef Liver with Onions and Rice

Instructions

1. 1

   Rinse the 70 g of dry white rice, then cook it in 600 ml of boiling water for 12 to 15 minutes until tender. Drain and keep covered and warm.

2. 2

   Slice the 120 g of onion. Heat 9 g of the 14 g of oil in a skillet and cook the onions for 15 to 18 minutes over medium-low heat, stirring; they should be soft and golden. Add 15 ml of water if the bottom browns too quickly, then set the onions aside.

3. 3

   Remove the membranes and large vessels from the liver before weighing 180 g of raw edible part. Cut into 1 cm thick strips, pat dry and season lightly with pepper.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.