Four rices with vegetables and chicken offal

3 servings

45 minutes

Four types of rice combined in one dish create an incredible range of flavors and textures. Long-grain parboiled rice adds lightness, red gives a nutty hint, brown adds richness, and wild brings spiciness. Chicken hearts fried to a golden crust add tenderness and depth, while vegetables provide juiciness and freshness. Garlic sautéed in oil enriches the aroma, making the dish warming and cozy. Historically, the layered presentation of this dish resonates with European traditions where each component retains its unique flavor but together creates harmony. This hearty and nutritious dish is perfect for a family dinner, and its rich flavors make it appealing to gourmets.

Energy value per serving

• Calories: 864
• Proteins: 48.1g
• Fats: 52.3g
• Carbohydrates: 50.3g

Ingredients

• Long grain parboiled rice: 50 g
• Red rice: 50 g
• Brown rice: 50 g
• Wild rice: 50 g
• Tomatoes: 2 pc
• Sweet pepper: 1 pc
• Garlic: 3 clove
• Vegetable oil: 4 tbsp
• Chicken hearts: 800 g
• Seasonings: to taste

Cooking steps

1. Fry chicken hearts in a pan with spices, salt, and oil.

   Required ingredients:

   • Chicken hearts: 800 g
   • Vegetable oil: 4 tablespoons
   • Seasonings:  to taste

2. Cook the rice mixture for 30-35 minutes.

   Required ingredients:

   • Long grain parboiled rice: 50 g
   • Red rice: 50 g
   • Brown rice: 50 g
   • Wild rice: 50 g

3. Cut the vegetables into cubes and chop the garlic.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Sweet pepper: 1 piece
   • Garlic: 3 cloves

4. Remove the cooked hearts from the pan, sauté the vegetables in the remaining juice and oil. Serve in layers: rice, vegetables, hearts.

   Required ingredients:

   • Vegetable oil: 4 tablespoons
   • Tomatoes: 2 pieces
   • Sweet pepper: 1 piece
   • Garlic: 3 cloves
   • Chicken hearts: 800 g