Rice with stir-fried vegetables and liver

Directions

1. Trim the liver neatly and remove any veins and membranes then cut the liver itself into cubes.

2. Combine the rice with 2 1/2 times its volume of water in a pan (eg if adding 1 cup rice, add 2 1/2 cups water).

3. Add a pinch of water then bring the mixture to a boil, cover and cook gently over low heat for about 20 minutes, or until the rice is just tender.

4. Melt a generous knob of butter in a pan with the olive oil.

5. Add the onion and fry for about 4 minutes or until soft and translucent.

6. Add the bell peppers, carrots, potatoes and mushrooms and continue cooking over medium heat, stirring with a wooden spoon for about 12 minutes, or until the vegetables are tender.

7. Season to taste with salt, black pepper, cumin and chilli then form a hole in the centre of the vegetable mix.

8. Add the liver pieces and stir-fry until browned and just cooked through.

9. Drain the cooked rice, add to the pan and stir to combine.

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