German Rice Ring With Liver Recipe

Summary

Difficulty LevelEasyServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Oil3 Tablespoon
 Calf's liver1 Pound, cubed
 Onion1 , grated
 Stock2 Cup (32 tbs)
 Brown rice1 Cup (16 tbs) (Raw)
 Celery stalks and tops2 , chopped
 Parsley3 Tablespoon, minced
 Soybeans1⁄4 Cup (4 tbs), roasted ground
 Salt1 Teaspoon
 Nutritional yeast3 Tablespoon
 Whole wheat bread crumbs1⁄2 Cup (8 tbs)
 Milk powder1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 377 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.9%

Saturated Fat 3 g15.1%

Trans Fat 0.2 g

Cholesterol 255.2 mg

Sodium 534.4 mg22.3%

Total Carbohydrates 36 g12.1%

Dietary Fiber 3.7 g14.7%

Sugars 2.4 g

Protein 24 g48.3%

Vitamin A 604.8% Vitamin C 22.1%

Calcium 7.6% Iron 40.7%

*Based on a 2000 Calorie diet

Directions

Heat oil.
saute liver and onions 2 minutes.
Remove from heat.
Place stock in top of double boiler over direct heat.
When stock boils, stir in rice.
Cover pot.
Set on bottom part of double boiler to which water has been added.
Cook over low heat for 30 minutes.
Blend liver mixture with rice.
Add remaining ingredients and blend again.
Turn into oiled ring mold.
Bake at 400° F. for 15 minutes.
Unmold on hot platter.
Fill center with steamed green vegetables.
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