NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken livers

0.13 cup Dry buckwheat

0.13 cup Black beans

0.25 whole Red onion

1 clove Garlic

0.25 tsp Extra virgin olive oil

1 tsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Rinse the buckwheat thoroughly in a fine-mesh sieve, then combine with 0.5 cup water in a small pot.

• 2

  Bring the buckwheat to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed and grains are tender.

• 3

  While buckwheat cooks, pat the chicken livers dry with paper towels and season both sides with sea salt and black pepper.

• 4

  Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 5

  Add the thinly sliced red onion to the skillet and sauté for 3-4 minutes until softened and slightly caramelized.

• 6

  Push the onions to the side of the pan and add the chicken livers; sear for 2-3 minutes per side until browned but still slightly pink in the center.

• 7

  Stir in the minced garlic and the black beans, tossing everything together for 1 minute to heat through.

• 8

  Pour the balsamic vinegar into the pan to deglaze, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 9

  Fluff the cooked buckwheat with a fork and plate it as the base, topping with the chicken liver and bean mixture.

• 10

  Garnish with freshly chopped parsley and serve immediately.