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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!
We recommend using either Pluck Zesty Garlic, All-Purpose or Spicy for this recipe.
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.
Add the diced liver and any other meats you’re adding. For ground meats cook till pink is gone.
Add rice and broth. Bring to a boil, reduce heat, and simmer covered for about 20-23 minutes until rice is cooked.
Allow to sit 5 to 10 minutes, then fluff with a fork. Garnish with green onions or parsley then serve.
1 pound calf liver dusted with Pluck, sauteed, and diced very small
2 tablespoons 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+ cloves garlic minced
1 heaping tablespoon Pluck
1 1/2 cup white rice uncooked*
3 1/2 cups beef or chicken stock
Chopped green onion or parsley for garnish
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