AIP Dirty Rice {AIP, GAPS, SCD, Paleo, Whole30}

So I’ve never been to Louisiana, and I’ve not eaten Cajun cuisine. BUT I recently found out that one of my favourite throw together recipes is pretty similar to the famous southern US dish, Dirty Rice. Granted, Dirty Rice is not the most aesthetically beautiful of meals, but there’s a lot of flavour here and, just as importantly (maybe more, hmmm thinking aloud there), a ton of nutrients.

Nutrients you say?
Organ meat is the most nutrient dense food on the planet. Think of a nutrient and the chances are it’ll be in organ meat. Liver is the best organ to eat, since nutrients are typically stored there. Predatory animals will start with organ meats because they intuitively know that’s where the real goodness is. Plus they want the rich pickings for fear of losing out to a bigger predator, or have to share! And bonus, organ meat is also really cheap to buy, yay!

Bone Broth is high in minerals and amino acids, which are the building blocks of protein and used by every cell in our body. The most notable amino acids are glycine and proline. Glycine is rich in connective tissue, therefore aiding collagen formation and healing. It’s also essential for good digestion, mental health, blood sugar regulation and detoxification. Proline supports heart health and helps the break down of proteins for healthy cellular function.

Herbs are high up on the nutrient density chart but you need to treat them as veggies, never as garnish. I love to include herbs in my food – if I cook with them, I will use them dried. Fresh herbs are always thrown into my food once the meal is ready and the pan removed from the heat.

Let me know your favourite way to cook organ meat. And if you try this, don’t forget to leave a comment telling me what you thought. I love getting your feedback.

Dirty Cauli Rice
Serves 5-6
Print the recipe here!

2 tbsp avocado oil or other fat, divided
1  large onion, chopped
2 stalks celery, chopped
3/4 lb ground pork
1/2 lb chicken livers, chopped small
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 large cauliflower, riced
2 cups chicken broth
generous pinch sea salt
2 large green onions, sliced
1 cup chopped flat leaf parsley

Heat 1 tablespoon of the oil in a large sauté pan and cook the onion for 5-6 minutes until softened. Add the celery and cook a further 4 minutes.

Heat a frying pan and add the remaining oil. Fry the pork for 4-5 minutes until lightly browned. Add the livers and cook a further 5 minutes.

Stir the garlic, oregano and thyme into the onions and cook for 2 minutes. Add the cauli rice and broth and combine well. Turn the heat to medium and cook for around 8 minutes, stirring occasionally, until the cauli rice is tender and the broth has almost evaporated.

Transfer the pork and chicken livers into the cauli mixture and thoroughly combine.

Remove from the heat, stir in the green onions and parsley and serve immediately.