Finnish Liver Casserole

Ingredients

• 500g (1.1 lb) beef liver, thinly sliced 500g (1.1 lb) beef liver, thinly sliced
• 1 cup (200g) uncooked rice 1 cup (200g) uncooked rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 eggs 2 eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• Lingonberry jam or cranberry sauce, for serving Lingonberry jam or cranberry sauce, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the rice according to package instructions and set aside.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the sliced liver to the skillet and cook until browned on both sides. Remove from heat and let it cool slightly.
5. 5.
   In a mixing bowl, whisk together the eggs, milk, salt, black pepper, allspice, and smoked paprika.
6. 6.
   Grease a baking dish with butter or cooking spray.
7. 7.
   In the greased baking dish, layer half of the cooked rice, followed by the cooked liver and onions. Repeat with another layer of rice.
8. 8.
   Pour the egg mixture evenly over the casserole.
9. 9.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
10. 10.
    Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
11. 11.
    Serve the Finnish Liver Casserole hot with lingonberry jam or cranberry sauce on the side.

Treat your ingredients with care...

• Liver — Make sure to slice the liver thinly for even cooking and tenderness.
• Rice — Cook the rice according to package instructions, but slightly undercook it as it will continue to cook in the casserole.
• Lingonberry jam or cranberry sauce — Serve the casserole with a dollop of lingonberry jam or cranberry sauce on the side to balance the flavors.

Tips & Tricks

• Soak the liver in milk for 30 minutes before cooking to reduce any potential bitterness.
• For a smokier flavor, you can use smoked liver instead of regular liver.
• If you prefer a milder onion flavor, you can sauté the onions before adding them to the casserole.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Experiment with different spices such as thyme or nutmeg to customize the flavor to your liking.

Serving advice

Serve the Finnish Liver Casserole hot, straight from the oven. Accompany it with lingonberry jam or cranberry sauce on the side to add a touch of sweetness and tanginess to each bite. Pair it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

To present the Finnish Liver Casserole, carefully scoop a portion onto a plate, ensuring that each layer is visible. Garnish with a sprinkle of fresh parsley or chives for a pop of color. Serve it alongside a small dish of lingonberry jam or cranberry sauce for an appealing and appetizing presentation.