Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
1 pound chicken liver, chopped
1 cup long grain rice
2 garlic cloves, minced
1 teaspoon parsley
1⁄2 teaspoon sage
1⁄4 teaspoon pepper
1/2 teaspoon oregano
1⁄4 teaspoon paprika
1⁄4 teaspoon salt
2 1/2 cups vegetable stock
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Sauté onion in hot oil until tender.
2. Add the liver and brown, stirring for about 5 minutes.
3. Add the rice, garlic, parsley, sage, pepper, oregano, paprika and salt. Cook and stir for about 2 minutes.
4. Stir in the broth and scrape up any browned bits on the bottom of the pan.
5. Close the lid and lock. Cook for 5 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
6. Open the lid, use a fork to fluff the rice then serve.