YOUR SOLIN GENERATED RECIPE
Chicken Liver and Buckwheat Pilaf
Pan-seared chicken livers and toasted buckwheat groats simmered in savory bone broth with earthy mushrooms and caramelized onions for a nutrient-dense, comforting meal.
INGREDIENTS
6 oz chicken liver
0.25 cup buckwheat groats
0.5 cup chicken bone broth
0.5 tbsp ghee
0.5 cup cremini mushrooms
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Rinse the buckwheat groats under cold water in a fine-mesh sieve and drain well.
In a small saucepan, bring the chicken bone broth to a boil, then add the buckwheat, reduce heat to low, cover, and simmer for 10-12 minutes until the liquid is fully absorbed.
While the buckwheat cooks, heat half of the ghee in a skillet over medium heat and sauté the diced onions and sliced mushrooms until they are golden and tender.
Remove the vegetables from the skillet and set aside on a plate.
Add the remaining ghee to the same skillet and increase the heat to medium-high.
Season the chicken livers with sea salt and black pepper, then sear them in the skillet for 2-3 minutes per side until browned on the outside but still slightly pink and creamy in the center.
Stir the minced garlic into the skillet with the livers during the last minute of cooking until fragrant.
Fluff the cooked buckwheat with a fork and fold in the sautéed vegetables and seared chicken livers.
Garnish with chopped fresh parsley and serve immediately.