Does liver reheat well?
So this turned out to be delicious. First, slice the cold, cooked liver into strips approximately 1/4 inch thick, then cut strips into bite sized bits, and set aside.  The liver needs to reach room temperature. I then cooked a serving of rice in beef broth instead of water, with the lid off.  In a pan I sautéed onions, bell pepper and carrot in olive oil, all cut fairly small. Once the onion was translucent I added about a 1/4 cup of merlot and let it cook from a few minutes.  I then combined the rice and the onion mixture, covered, and simmered until the rice was cooked.  The I carefully added the liver on top of the rice(do not stir it in) and steamed the liver for a minute and a half.  I removed the mixture from the heat and stirred the. I let it rest for a few minutes.  The liver was still tender and moist.  I will definitely try this again.