Liver and Sultana Casserole

This is a mouth-watering dish that tastes like it came straight from a five-star restaurant!  It can be served alone as a healthy dinner or with cooked rice as a side dish.

Liver and Sultana Casserole

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serving Size: 4

Calories per serving: 510

Fat per serving: 15.7g

Saturated fat per serving: 5g

Carbs per serving: 45g

Protein per serving: 40.6g

Fiber per serving: 3.5g

Sugar per serving: 13.8g

Sodium per serving: 189mg


  • 500 g chicken livers
  • 1 large red onion, diced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp oil
  • 150 g rice
  • 100 g sultanas
  • 1 tbsp mixed herbs(rosemary, thyme, sage)
  • 1 tbsp fresh parsley
  • 1 egg
  • 500 ml milk
  • ¼ Savoy cabbage, sliced


  1. Add the oil, onions and garlic to a frying pan and set over medium heat. Cook for 3-4 minutes. Rinse the liver and add to the pan, sauté with onions for 5-6 minutes, stirring occasionally. Once onions are tender, stir in the sultanas, rice and herbs.
  2. In a small bowl, whisk the milk and egg and pour over the rice mixture. Bring to a boil and then reduce the heat to low and let it simmer.
  3. After 20 minutes, fold in the sliced cabbage and cook until the rice has softened. You may add a little water, if the mixture has dried out.
  4. Enjoy with a dollop of cranberry sauce.


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