Chicken Liver and Rice Casserole

I’m a big fan of chicken livers, and they’re highly nutritious. No, the liver does not contain every toxin eaten by the animal during its life. The liver processes and removes this stuff, it doesn’t just hold on to it
forever.

YIELD: 5 servings, each with 16 grams of carbohydrates and 3 grams of fiber, for a total of 13 grams usable carbs and 21 grams of protein.

INGREDIENTS:

• 1 stick butter
• 1 small onion, chopped
• 1 rib celery, including leaves, diced
• 1 bay leaf, crumbled fine
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt or Vege-Sal
• 1/2 teaspoon seasoned salt
• 1 pound chicken livers, cut into bite-size pieces
• 4 cups Cauliflower Rice Deluxe (see page 160)
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Melt the butter in a heavy skillet over medium heat, and saute the onion, celery, bay leaf, thyme, salt, and seasoned salt.
3. When the onion is golden, add the chicken livers, and cook for another 5 minutes, stirring frequently. Toss the vegetables and livers together with the Cauliflower Rice Deluxe.
4. Spray a good-size casserole (10 cups or so) with nonstick cooking spray, and dump the liver and “rice” mixture into the casserole. Sprinkle the top with the Parmesan, and bake the whole thing, uncovered, for 15 minutes.