Chestnut stuffed rice recipe

Ingredients

3 cups of baldo rice

200 grams of turkey liver (can be lamb or veal liver)

3 tablespoons of currants

3 tablespoons of peanuts (or almonds)

6-8 dried apricots according to desire

4.5 cups of broth

45 grams of butter

2 onions

1 cup boiled chestnut

3 sprigs of parsley (or dill)

Salt

Pre-boil and peel the chestnuts.

Put the rice in salty hot water and let it steep for 30 minutes.

Chop the turkey's liver in the size of the backgammon dice.

Peel the onions and cook.

Peel the parsley and chop finely.

Clean and wash the currant stems and put them in lukewarm water.

Melt the butter in a pan and fry the onion and liver.

Wash the rice and drain it.

Add it to the roasted onions and season with salt.

Fry for 10 minutes, stirring constantly, over high heat.

Add currants, peanuts, broth and boiled whole chestnuts and cook until the water boils.

Close the lid, turn down the stove and cook until the rice water is absorbed.

Take it from the stove, cover it with a paper towel and let it rest for 10 minutes.

Serve hot. Enjoy your meal…