Stuffed Chayote with Chicken Liver and Rice

1. 1 Cucumbers≈ $3.67 per kg 50 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 20 g
3. 3 Chicken liverpack 500 g ≈ $2.50 100 g
4. 4 Mozzarellapack 125 g ≈ $1.80 20 g
5. 5 Butterpack 180 g ≈ $1.60 8 g
6. 6 Ground coriander 30 g
7. 7 Ground black pepper 1 g
8. 8 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the chayote, cut in half lengthwise, and roast in a covered dish with water at 340°F (170°C) for 20 minutes

2. Rinse the rice and cook for 20 minutes, then let it sit off the heat for 20 minutes

3. Poach the chicken³ liver for 20 minutes, then cool it in cold water without the broth

4. Finely chop the liver and mix with the rice, olive oil, fresh cilantro, and black pepper

5. Cut the mozzarella⁴ into small cubes

6. Scoop out the seeds from the chayote halves to make room for the filling

7. Stuff the chayote with the rice-liver mixture, top with mozzarella⁴, and bake at 340°F (170°C) for 10 minutes