This is no ordinary rice dish. Combining fruit, veg and chicken livers, it delivers a healthy and exotic flvour to an old favourite family friendly meal.
250g chicken livers
1 small chopped onion
2 teaspoons of garlic
125g sliced mushrooms
1 green pepper cut into thin strips
2 cups of uncooked rice
2 tablespoons of tomato paste
1 litre of chicken stock
1/2 teaspoon of mustard
2 tablespoons of peach or apricot jam
1 brinjal cut into cubes, sprinkled with salt and drained
2 tablespoons of oil
2 apples,skinned and cubed
1 large sliced onion
1 cup of cherry tomatoes
250g bacon,chopped and fried until crisp
In a deep pan,heat half the butter, brown the livers and remove.
in the same pan, add the onion and garlic,cook for a minute, then add the mushrooms and green pepper.
Fry for 2 minutes while stirring.
Stir the rice and tomato paste through.
Add the stock, cover and simmer until rice is nearly done.
Add salt, pepper, mustard and jam.
Keep cooking on low until the liquid is absorbed and the rice is done. Remove from heat.
In a second pan, saute the brinjals, add to rice.
Heat the remaining butter,and saute the apple and onion slices until golden, and add the tomatoes and almonds.
Mix through the rice.
Stir the chicken livers through and scatter the bacon over.
Satisfies the heartiest appetites, while getting in some extra veggie goodness.