- 100 g green beans, chopped into 1cm pieces
- 2 large carrots, cut into 1cm cubes
- 100 g chicken liver
- 500 ml (2 cups) chicken stock
- 80 ml (⅔ cup) vegetable oil
- 2 red onions, finely chopped
- 1 tsp dried thyme leaves
- 1 tbsp mild curry powder
- 2 chicken or vegetable stock cubes, crumbled
- 400 g (2 cups) basmati rice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak beans and carrots in separate bowls of boiling water for 5 minutes or until starting to change colour. Drain and set aside.
Place liver in a saucepan over medium heat. Add 80 ml stock and cook for 2 minutes or until liver is almost cooked through and liquid has evaporated. Cool. Chop into 1cm cubes.
Heat oil in a large saucepan over high heat. Add onions and cook for 4 minutes or until light golden. Add liver, beans, carrots, thyme, curry powder, stock cubes and ½ tsp salt, and cook, stirring, for 3 minutes or until heated through. Add rice and stir for another 2 minutes or until rice is translucent.
Add remaining 420 ml stock and stir to combine. Cover, reduce heat to low and cook, stirring halfway, for 15 minutes or until rice is almost cooked through and liquid is absorbed.
As seen in Feast Magazine, Issue 15, pg69.
Photography by John Laurie