2 cups of brown rice
4-5 cups of water
1 onion dry
1 red pepper
4-5 medium mushrooms
500 g of beef liver cut into small portions
1 glass of water wine white
3-4 ripe tomatoes
2 tablespoons of flour
Put two tablespoons in the pot
olive oil to heat and sauté the half onion, Then pour the rice
to save it for a minute and
finally we put the water and let it go
boil about 20 minutes.
Until the rice is cooked, put it in
pan 2 tablespoons of olive oil and finely chop
onion pepper and mushrooms and
rub the carrot with the grater.
We saute them and ten minutes before we turn off the rice
mix them well and let them
boil for a while.
We wipe the liver well, gently floss it, and sauté
from both sides.
We take it out and let it stay somewhere
In the casserole which we salted the liver, add the other half of the onion and saute it. Then add the wine, the tomatoes, the spices and let them boil for 5 minutes all together.
Finally, add the liver and let it boil for 10 minutes.
Place the rice on a platter and pour the sauce over the liver. We serve them warmly.