Turkey Liver with Banana Rice

Turkey Liver with Banana Rice

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Servings: 4
Calories: 764


  • 7 oz long grain rice
  • 5 pt water
  • 1 tsp salt
  • 1 1/4 lbs turkey liver
  • 1 tbsp plain flour All purpose
  • 4 oz shallots
  • 2 1/2 oz butter
  • 3 tbsp curry powder
  • 2 oz slivered almonds
  • 4 floz single light cream
  • 4 floz chicken stock
  • 2 pinches white pepper
  • 2 small bananas
  • 1 tsp lemon juice


  • Wash rice in sieve under running water until water runs clear.
  • Bring water and salt to the boil. Turn rice into rapidly boiling water and continue to boil for 20 minutes.
  • Wash liver carefully and dry, cut evenly into slices and dust with flour.
  • Peel and finely chop shallots
  • Melt 40 g (1 1/2 oz) of the butter in a large, heavy bottomed pan and fry shallots until transparent.
  • Add liver and continue to fry for 5 minutes, turning continuously.
  • Sprinkle 2 tbsp of the curry powder and the slivered almonds over liver. Add cream and chicken stock, then simmer very gently over low heat for 5 minutes.
  • Season to taste with salt and pepper.
  • Drain rice in a sieve. Peel and slice bananas before browning in remaining butter.
  • Mix remaining curry powder and rice with banana slices, adding lemon juice to taste.
  • Serve ragout with banana rice.
Calories: 764 kcal
Carbohydrates: 67 g
Protein: 36 g
Fat: 40g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 660 mg
Sodium: 985 mg
Potassium: 903 mg
Fiber: 6 g
Sugar: 11 g
Vitamin A: 38958 IU
Vitamin C: 43 mg
Calcium: 160 mg
Iron: 16 mg
Ingredients Liver, Offal
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