Buckwheat pilaf with chicken liver and tomato

Russian cuisine

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Description Products Steps

Pilaf with chicken liver and buckwheat, an affordable, light and tasty dish for dinner with the family. As in the traditional pilaf recipe, the meat product and cereal are cooked together with the addition of onions and carrots. This recipe contains tomato, which makes the dish amazingly tasty and tender. Pilaf is prepared simply, from available and inexpensive products and does not take much time to prepare.

1. Calories
   114,61 kcal
2. Protein
   8,05 gram
3. Fat
   3,97 gram
4. Carbohydrates
   11,47 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Buckwheat

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   210 g
2. Carrot

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   100 g
3. Onions

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   75 g
4. Tomato

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   100 g
5. Chicken liver

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   400 g
6. Vegetable oil

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   20 g
7. Salt

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   to taste
8. Black pepper ground

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   to taste
9. Water

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   400 ml = 400 g
10. Fresh greens

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    20 g

Steps:

1. 
   Prepare the dishes. Rinse the liver well and remove films, and then cut into pieces. Sort the grains and wash them in several waters. Peel and rinse the vegetables. Finely chop the onion and grate the carrots on a grater with large blades. Cut the tomato into cubes.
2. 
   Place the buckwheat in a saucepan, add water, add salt and cook until half cooked for 7 minutes. Remove from heat. Heat the oil in a frying pan and fry the onions and carrots until slightly golden brown. Place the vegetables in a saucepan with buckwheat.
3. 
   In the same frying pan, fry the liver until cooked for 5 minutes. Place the finished liver into a saucepan. Add tomato. Stir, salt and pepper to taste. Cover with a lid and cook for 15 minutes.
4. 
   Place the aromatic buckwheat pilaf among portioned plates and, garnish with herbs, serve.

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