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Turmeric Beef and Liver Cauli Rice

Serving Size

4

Ingredients

  • 1 lb Ground Beef
  • 8 ozs Chicken Liver (finely chopped)
  • 1 Yellow Onion (finely chopped)
  • 2 stalks of Celery (finely chopped)
  • 4 Garlic (clove, minced)
  • 1 tbsp Ginger (fresh, finely grated)
  • 2 tsps Turmeric
  • 4 cups Cauliflower Rice
  • 2 tbsps Coconut Aminos (optional)

Directions

  • Heat a large pan over medium-high heat. Add the ground beef and chopped chicken liver to the pan. Use a wooden spoon to break the beef up as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan, if necessary.
  • Add the finely chopped onion and celery to the pan. Cook for about 5 minutes or until the onions have softened.
  • Add the minced garlic, grated ginger, turmeric, and salt to the pan. Stir well to combine and cook for another 2 to 3 minutes.
  • Add the cauliflower rice to the pan and stir everything together. Cook until the cauliflower reaches your desired texture.
  • Stir in the coconut aminos (if using) and season with additional salt if needed.
  • Divide the dish between bowls and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. More Flavor: Add hot sauce or red chili flakes to taste. Top with cilantro or parsley Chicken Livers: -Freeze your chicken livers for about an hour to make chopping easier. Alternatives: -Use cooked regular rice instead; use all ground beef or an ancestral beef blend that already includes liver.

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