Monday, November 9, 2009

Moussaka with rice

  • 200g. rice
  • 1-1.5dl. oil
  • 200g. fresh mushrooms
  • 200g. chicken livers
  • 1/2 bunch of parsley
  • 2 eggs
  • 2dl. sour cream
Pick over rice, wash and cook in slightly salted water. When tender, rince well and drain. Peel onion and chop finely. Heat oil, add onion, cook slowly to soften a little, then add trimmed mushrooms cut into thin slices, cook together about 10-15 minutes, then take out mushrooms with onion from oil.

Wash parsley, wipe and chop finely. Wash chicken livers, cut into strips, drain and fry a little in the same oil, add salt and pepper. Put a layer of rice into a greased fireproof dish, sprinkle with chopped parsley. Repeat until all is used. Cover with chicken livers and poir the rest of oil over. Heat oven to 200°C and bake about 20 minutes.

Towards the end pour eggs beaten with sour cream over the moussaka, put back into oven to brown. With moussaka serve lettuce, cabage salad, mixed salad...

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