Rice And Chicken Liver Moussaka

Estimated read time 2 min read

Is needed:

  • 400 g of rice
  • 400 g of chicken liver and hearts
  • 400 g of fresh mushrooms
  • 150 g of onion
  • parsley
  • oil
  • Himalayan salt and black pepper


  • -Boil the rice in a pot of salted boiling water and drain it in a colander.
  • -Finely chop the onion heads and fry them in heated oil in a pan on fire. Cut the champignons into leaves and add them to the pan with the softened onions. Salt and sprinkle ground black pepper.
  • -Add the chicken liver and hearts to the pan with the fried mushrooms. After they are fried, finely chop the parsley, add it to the pan and stir the filling.
  • -Put half of the drained rice in a ceramic pan greased with oil. We apply the chicken liver and mushroom filling on it. Cover with the remaining rice and sprinkle with cooking oil. We put the pan in the oven. Bake for 30 minutes at 200 degrees and remove from the oven.
  • -Place the Village moussaka on a serving plate. We decorate with a round tomato and a sprig of parsley.
  • *With this appetizer, we suggest you drink a quality dry red wine. It is served at a temperature of 18-20 degrees.

Good appetite

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