Rabbit (chicken) with rice trifles

Submitted by enr on 22 Oct 2011
300-400 g rabbit offal (liver, kidney, heart or chicken liver, gizzards hearts)
1 small onion (optional)
2 bell peppers (green, red, yellow)
1 carrot
150 g rice
2 cubes chicken broth with vegetables
1 cube vegetable broth
4-5 tbsp sunflower oil
salt and pepper
Rabbit (chicken) with rice trifles
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Put the giblets in a pot with cold water and boil it again. Remove from the heat and discard the water and rinse giblets. Cut the giblets into small pieces, same as cut onion and peppers and carrots grate. Put in a pan 2 tbsp sunflower oil and fry the giblets and vegetables for 7-8 moments. In a suitable pan put the remaining sunflower oil and heat. Add the rice, which are pre-washed (after the first wash his Pour 2 tbsp salt and rub his hand to remove the starch so the rice does not stick together and kashva and then a good rinse). Fried rice by stirring constantly until it begins to slightly turned pink, then pour the fried vegetables and sundries Smash broth, sprinkle with black pepper Stir and fry for another 2-3 minutes. Pour the rice with hot water 3 to 1, and if necessary add salt. Once it boils reduce the fire very low, cover with a lid and leave to boil without stirring until absorb almost all the water. Get out of the fire, cover with a towel and cover and leave for 10-15 minutes to dozadushi (principle for making pilaf). Serve as a main or side dish to rabbit or chicken.
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22 Oct 2011