There is only one thing that I love more than cauliflower “rice”, and that is cauliflower “rice” with stuff in it…
Like this dirty “rice” recipe that I made for dinner the other day.
This recipe contains plenty of protein, lots of veggies and even some organ meats – chopped chicken livers. This is not a good way to “hide” the liver in the dish as the flavour is fairly evident because I cut it into fairly large chunks. If you wanted to try hiding it so that it was less detectable, I would grind it up in a food processor and mix it with the ground meats.
This recipe is both AIP and Paleo, it is also low in carbs and gluten/grain-free.
If you are not AIP, feel free to add some bell peppers along with the other veggies to make this more authentic. You could also add some paprika and cayenne pepper to the spice mix to spice it up a bit.
This isn’t the prettiest dish in the world, but it is rich, filling and incredibly tasty.
Paleo/AIP Dirty “Rice”
- 2 tbsp fat of choice – I used bacon fat, but lard, tallow or coconut oil would be equally good
- 1lb chicken livers – trimmed and chopped into bite-size pieces
- 1lb ground beef – preferably grass-fed
- 1lb ground pork – preferably pasture-raised
- 1 large cauliflower – riced in a food processor
- 1 onion – chopped
- 2 cloves of garlic – crushed
- 2 stalks of celery – chopped
- 1 tsp unrefined sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¼ cup fresh parsley – chopped
Heat 1 tbsp of the fat in a large skillet and saute the chicken livers until browned and almost cooked through. You want them to be slightly pink in the middle. Remove from the pan and set aside.
Add the ground beef and pork to the pan and sautee until browned and cooked through. Remove and set aside.
Melt the remaining tbsp of fat over a medium-high heat and add the onion, garlic and celery to the pan. If not AIP you could add one chopped bell pepper at this stage. Sautee the vegetables for 5 minutes until they are starting to soften.
Increase the heat to high and add the riced cauliflower and all the spices. If not AIP, add 1 tsp paprika and ½-1 tsp cayenne pepper for heat.
Cook for 4-5 minutes until the cauliflower is starting to take on a light brown colour, tossing frequently.
Reduce the heat back to medium and add the chicken liver and ground meats back into the pan, stirring well to mix everything together.
Cook for a minute or two to reheat everything.
Serve garnished with lots of chopped parsley.