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German Rice Ring With Liver Recipe
|Calf's liver||1 Pound, cubed|
|Onion||1 , grated|
|Stock||2 Cup (32 tbs)|
|Brown rice||1 Cup (16 tbs) (Raw)|
|Celery stalks and tops||2 , chopped|
|Parsley||3 Tablespoon, minced|
|Soybeans||1⁄4 Cup (4 tbs), roasted ground|
|Nutritional yeast||3 Tablespoon|
|Whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Milk powder||1⁄4 Cup (4 tbs)|
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
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.
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 400Â° F. for 15 minutes.
Unmold on hot platter.
Fill center with steamed green vegetables.