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  Added: Aug 22, 2006  •  Visited (1348)  •  Print version Print this recipe (59)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Liver - And - Rice Casserole
What You Need:
  • 4 quarts boiling salted water
  • 1 cup white long-grain rice
  • 2 tablespoons butter
  • 1 medium onion, finely chopped (1/3 cup)
  • 2 cups milk
  • 2 eggs, lightly beaten
  • ¼ cup cooked and crumbled lean bacon (about 4 slices)
  • ½ cup raisins
  • 2 tablespoons dark corn syrup
  • 2 teaspoons salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground marjoram
  • 1½ pounds calf or beef liver, finely ground
  • 1 tablespoon butter

  • How To Cook:
    1. Cook the rice in 4 quarts of briskly boiling salted water for about 12 minutes. When the rice is still slightly firm when tasted, drain it thoroughly in a colander and set it aside.

    2. In a heavy 6- to 8-inch frying pan, melt the 2 tablespoons of butter over moderate heat. When the foam subsides, add the onions and cook them for 3 to 5 minutes, or until they are soft and transparent but not brown. Remove from the heat and set aside.

    3. Preheat the oven to 350°F. In a large mixing bowl, gently combine the approximately 3 cups of cooked rice, milk and lightly beaten eggs.

    4. Add the cooked onions, crumbled bacon, raisins and corn syrup, and season with the salt, pepper and marjoram. Stir in the ground liver and mix thoroughly.

    5. With a pastry brush or paper towels, spread a 2-quart casserole or baking dish with the tablespoon of butter and pour in the liver-rice mixture.

    6. Bake uncovered in the middle of the oven for 1 to 1½ hours, or until a knife inserted in the center of the casserole comes out clean.

    7. Serve hot, accompanied by lingonberries or cranberry sauce.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Finland
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Dairy » Milk
    Dish » Main Courses


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