Cajun Rice with Pork Mince and Chicken Livers

Ingredients:

• 2 cups white rice
• 2 cups chicken stock
• 3 tbsp coconut oil or tallow
• 500g Free Range Pasture Fed Pork Mince
• 250g Organic Chicken Livers, diced into small pieces
• 4-6 slices of Free Range Bacon, chopped
• 1 large onion, diced
• 4-6  celery stalks, diced
• 1 green capsicum, diced
• 3 shallots, sliced
• 4 tbsp Apple Cider Vinegar (ACV)
• Homemade Cajun Seasoning

Method:

• The night before prepare your chicken livers and rice.  Place chicken livers in a small bowl, cover with filtered water and add 2 tbsp ACV and place in fridge.  Add the 2 cups of rice to a large bowl, cover with 4 cups of filtered water and add 2 tbsp ACV, cover and leave on bench at room temperature.  You can skip this step if you want but soaking your rice will make it easier to digest plus makes a difference to the texture and taste.
• On the day of cooking, drain water from rice, rinse and cook according to directions with approximately 2 cups of chicken stock.
• Drain liquid from chicken livers and set aside.
• Heat your choice of oil in a large pan over medium heat and saute the bacon.  Add onions and saute for 2 mins then add the capsicum and celery.  Continue to saute until onions become soft.
• Add chicken livers and pork mince and stir until both are browned.
• Add in your Cajun seasoning and mix well.  Stir in rice and let the flavours infuse the dish.
• Garnish with shallots and serve.