Turkey liver in tomato sauce with a side of rice

Name: Turkey liver in tomato sauce with a side of rice - Melania E.
Ingredients: 500 g turkey liver; 2 cups long; grain rice; 2 medium onions; 3 cloves of garlic; 500 ml tomato juice; 100 ml dry red wine; olive oil; 1/2 teaspoon sweet paprika; 1 sprig of thyme (I had it chopped); 1/2 teaspoon oregano; 2 bay leaves; chopped fresh dill; salt; pepper; fresh parsley for garnish.

Meat - Turkey liver in tomato sauce with a side of rice by Melania E. - Recipia

I've returned to this recipe multiple times after long days when I wanted something simple yet filling. I've come to make it almost by reflex, as it doesn't involve complicated steps and the ingredients are easy to find. The turkey liver turns out tender, and with this tomato and wine sauce, it really doesn't feel like a makeshift meal. Alongside rice and pickles, it's a combination I haven't changed much. Quick Info Total Time: about 50-60 minutes Preparation Time: 10-15 minutes Cooking Time: 35-40 minutes Servings: 4 Difficulty: easy Everyday recipe, suitable for lunch or dinner Ingredients 500 g turkey liver 2 cups long-grain rice 2 medium onions 3 garlic cloves 500 ml tomato juice 100 ml dry red wine olive oil 1/2 teaspoon sweet paprika 1 sprig of thyme (or a bit of dried thyme if fresh isn't available) 1/2 teaspoon oregano 2 bay leaves chopped fresh dill salt pepper fresh parsley (for garnish) Preparation Method 1. Rinse the turkey liver well and cut it into slices about 3 cm thick. Let it drain for a few minutes to avoid splattering while frying. 2. In a large skillet or pot, heat 2-3 tablespoons of olive oil over medium heat. Add the finely chopped onion and thinly sliced garlic. Sauté until the onion becomes translucent and the garlic takes on a bit of color but doesn't burn. 3. Add the bay leaves and sweet paprika, stirring for just 30 seconds to distribute the flavor; otherwise, the paprika can become bitter. 4. Add the liver and stir gently. Sauté for 4-5 minutes until it has a light crust on the surface, but don't let it harden too much. 5. Pour in the tomato juice and wine. Stir and add oregano and thyme. Reduce the heat and let it simmer uncovered for about 30 minutes until the liver is cooked through and the sauce thickens nicely. Do not add water or broth; the tomato juice and wine are sufficient. 6. Towards the end, sprinkle in the chopped dill, then adjust the taste with salt and pepper. Stir once more, let it cook for another 1-2 minutes, and then turn off the heat. 7. For the rice, put 2 cups of rice and 6 cups of water in a pot. Add a pinch of salt and a few drops of olive oil. Cook over low heat, stirring occasionally to prevent sticking or becoming too soft. Once cooked, drain it immediately in a colander and rinse it under cold running water. 8. To serve, place rice on a plate, add liver with tomato sauce, and then sprinkle a bit of fresh parsley on top. Simple pickles pair well alongside. You can also add grated Parmesan to the rice if you like. Why I Make This Recipe Often This recipe is handy when I want something quick that satisfies and doesn't leave a lot of dishes. Turkey liver is quite easy to cook and doesn't require special preparations. Simple rice is the perfect side, as it doesn't overpower the liver's flavor and holds heat well. Tips and Variations Tips Don't cook the liver too long at the beginning, as it will toughen. Dry red wine adds a clear flavor; avoid sweet or semi-sweet wine. Sliced garlic releases its aroma better than crushed garlic. If the sauce seems too thick at the end, don't add water – use a bit more tomato juice instead. Add paprika after the onion and garlic have sautéed, just enough to mix. Substitutions If you can't find turkey liver, you can use chicken liver. I don't recommend pork liver for this recipe, as it has a different texture and flavor. Long-grain rice yields a lighter result, but regular rice will work too. If you don't have red wine, you can omit it, but the flavor will be less intense. Variations You can add different herbs at the end, such as lovage or just parsley if you don't have dill. Sometimes I add a few whole peppercorns to the sauce if I want it to be more aromatic. The rice can be served with grated Parmesan for extra flavor. Serving Ideas Alongside rice and liver, I recommend pickles. They don't change the recipe much but enhance the flavor. If you have leftover rice, you can use it the next day as a base for other sides. Frequently Asked Questions 1. Can I make this recipe with chicken liver? Yes, chicken liver can be used instead of turkey liver. The cooking time may be slightly shorter since the slices are smaller. 2. What can I use if I don't have dry red wine? The recipe can work without wine, but the final taste won't be as rich. Avoid sweet wine, as it alters the sauce's flavor. 3. Do I need to wash the rice before boiling? If you're using a starchy rice, you can wash it to prevent it from becoming too sticky. For long-grain rice, I sometimes skip this step. 4. Can I freeze the cooked liver with tomato sauce? I don't recommend freezing it, as the liver changes texture after thawing and the sauce may become watery. 5. Can I omit the garlic? You can, but the flavor will be milder. Sliced garlic really makes a difference in taste. Nutritional Values Estimation for one serving (out of 4): Calories: approximately 400-450 kcal Protein: 25-30 g Carbohydrates: 55-60 g Fat: 8-10 g Values may vary depending on the amount of oil used, the type of liver, and the rice. Pickles or optional Parmesan are not included. Storage and Reheating The liver with sauce and rice can be stored in the refrigerator, in separate containers, for up to 2 days. When reheating, I recommend using a skillet over low heat instead of a microwave to prevent the liver from toughening. The rice can be quickly rinsed under hot water or reheated with a bit of oil. This recipe does not freeze well.

Turkey liver in tomato sauce with a side of rice

Tags

Categories