Name: Information
Prep time: 10 min
Cook time: 45 min

If you love Southern comfort food, this dirty rice with calf liver is a nutrient-dense upgrade to the classic Cajun favorite. Traditionally, dirty rice is made with a mix of ground meats and vegetables, but here it gets a wholesome twist with diced calf liver—a powerhouse organ meat rich in iron, B vitamins, and other essential nutrients. The liver is paired with the classic trinity of onion, bell pepper, and celery, then simmered with rice and broth until tender and infused with flavor. A touch of garlic and Pluck seasoning elevates the dish with an umami-packed kick. Whether you’re looking for a hearty weeknight dinner, a nourishing way to introduce organ meats into your diet, or a Southern-inspired meal with a healthy twist, this recipe delivers both flavor and function in every bite.

Prep time

10 min

Cook time

45 min

Servings

Ingredients

1 lb calf liver dusted with Pluck, sauteed, and diced very small
2 tbsp olive oil
1 medium onion diced
1 bell pepper your choice of color (I like orange as its very high in lutein)
1 cup celery diced
5+ clove garlic minced
1 heaping tablespoon Pluck Habanero Lime Seasoning
1 1/2 cup white rice uncooked*
3 1/2 cup beef or chicken stock
Chopped green onion or parsley for garnish

Directions

Step 1

Heat up a Dutch oven, cast iron pot or heavy bottomed pan over medium heat. Add the olive oil, onions, peppers, celery, and Pluck. Cook stirring occasionally for about 5 minutes till softened.

Step 2

Add the diced liver and any other meats you’re adding. For ground meats cook till pink is gone.

Step 3

Add rice and broth. Bring to a boil, reduce heat, and simmer covered for about 20-23 minutes until rice is cooked.

NOTE: You can use brown rice, red rice, black rice, quinoa, and those rice substitutes made from veggies like cauliflower if you’re concerned about using white rice. Just follow the timing instructions which may be different.

Step 4

Allow to sit 5 to 10 minutes, then fluff with a fork. Garnish with green onions or parsley then serve.

Recipe

Christine Wokowsky

Chef turned Board Certified Holistic Nutritionist, Christine Wokowsky, CN, BCHN, CGP is a curator of well researched food and lifestyle wisdom to help people be their best self. Thirty plus years in the professional kitchen dovetails perfectly as Christine empowers people to embrace healthy, delicious, nutrient-packed foods as low-hanging fruit, easy, doable, and inspirational!

Nutrient-Rich Dirty Rice with Calf Liver and Vegetables