Orzo and… Liver

Orzo and Liver with Feta

Don’t scream.  I know many of find liver scary or “icky”.  But let me assure you that it’s delicious and good for you.  It’s full of iron and I love the creamy texture.  I grew up eating liver in various forms: pate, shish-kebab (known as “djigar”), sauteed with onion, etc. and I still enjoy it.  As a matter of fact, I even have cravings for it.  It’s a perfect cold-weather food because it’s creamy (which to me spells comfort), easy, and quick.  For this easy meal, I sauteed some veal liver and paired with orzo and a little bit of feta cheese.

Ingredients:
1 lb veal liver
1 cup orzo
1 onion, diced
Feta cheese (as much or as little as you want)
Salt and pepper to taste.

Steps:
1. Saute the liver in a little bit of oil of your choice for about 5 minutes and remove from pan. Let rest so it’ll be juicy when you eat it.
2. Saute the onion. If you keep the liver in the pan while sauteing the onion, the liver will dry out and be rubbery. If you put the onions into the pan the same time you start with the liver, the onion will burn (I speak from unfortunate experience here).
3. Cook orzo according to package directions.
4. Slice the liver and orzo into bite size pieces and add to the orzo.

Veal Liver

Sauteing Onion

With Orzo and Feta