
INGREDIENTS:
- 1 lb ground beef, chicken, or pork
- 4-6 oz beef, chicken, or pork livers
- 4 C cold cooked rice (crisps up better!)
- 3 T butter
- 3 eggs
- 1/4 C coconut aminos
- 1/2 t salt + additional to taste
- 3 C desired produce (We like to use 3 C raw squash peeled, cubed, and then roasted at 400ºF for 15 minutes)
DIRECTIONS:
- Optional: Soak the raw liver in a mix of vinegar and water and let sit for 1-2 hours to help reduce the liver taste.
- Rinse liver under cold water and pat dry. If you have a meat grinder, grind the liver and mis it into ground beef. If you do not have a meat grinder, chop the liver into small pieces and mix it in with the ground beef.
- Salt the meat with 1/2 t salt.
- Heat 1/2 T butter over medium-high heat, add ground beef and liver. Cook, breaking up the meat as you go for around 8 minutes. Drain the meat and transfer to a plate. Return skillet to medium-low heat and add 1/2 T butter. Beat the eggs and add to the pan, stir occasionally until scrambled. Transfer eggs to a plate.
- Return skillet to heat and add the remaining 2 T butter, add rice and sauce and cook for 3 minutes. The rice should brown up a bit.
- Add the squash, eggs, and meat to the pan and stir in coconut aminos. Cook for 1-2 minutes to heat back up, then serve and salt to taste.
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