Liver pate with rice
4 servings
60 minutes
Liver pâté with rice is an elegant and nutritious dish rooted in French culinary tradition. It harmoniously combines the rich flavor of liver, the gentle sweetness of carrots, and the softness of rice, creating a delicate texture and rich aroma. French cuisine is renowned for its art of transforming simple ingredients into refined delicacies, and this recipe is a vivid example of that. The dish is versatile: it can be served warm or chilled as an appetizer or main course. Pâté pairs wonderfully with crispy baguette, spicy sauces, or fresh herbs, and its rich flavor makes it an excellent choice for festive and everyday tables. Exquisite yet accessible to prepare, it offers true gastronomic pleasure to every connoisseur of French cuisine.
1
Boil rice in salted water (1 part rice and 2 parts water).
- Rice: 0.5 glass
2
Sauté 2 diced onions and 2 grated carrots until soft.
- Onion: 2 pieces
- Carrot: 2 pieces
3
Chop the prepared liver (cleaned from membranes and bile ducts, if using pork liver it can be soaked in milk beforehand) together with the vegetables (p.2) using a blender.
- Liver: 600 g
- Onion: 2 pieces
- Carrot: 2 pieces
4
Add 2 eggs, 2 cloves of garlic, season with salt and pepper, and blend again.
- Chicken egg: 2 pieces
- Garlic: 2 cloves
5
Add 1 cup of pre-cooked rice to the mixture.
- Rice: 0.5 glass
6
Transfer the mixture to a buttered baking dish and bake at 190 degrees until done (approximately 30 minutes). When a crust forms, poke it in several places with a knife or fork.
- Butter: 10 g
