Place chicken livers in a bowl, cover with filtered water and add lemon juice, whey or apple cider vinegar and place in the fridge.
If using unsprouted rice, place 2 cups of rice and 4 cups of warm filtered water in a bowl and add 4 tablespoons of one of the following: whey, yogurt, kefir, lemon juice, apple cider vinegar. Let the mixture sit at room temperature for at least 7 hours.
Day of Meal
To prepare the rice, choose from the three options below.
Prepare the Rice:
Option 1: For white or sprouted rice, simply prepare it according to the instructions on the package with chicken broth instead of water.
Option 2: For rice that has been soaked overnight, it’s time to change out some of that water for homemade chicken broth. Because the rice has absorbed some of the water it’s not an even exchange to pour the water out and add 4 cups of broth back in. Measure what you pour out and add back in only that amount. I usually do 2 cups. It adds a lot to the depth of flavor in the dish.
Heat 1 tablespoon of coconut oil/lard/tallow in a large pan over low/medium heat. Add bacon and sautee until slightly crispy.
Add the remaining oil and onion (but not green onions), celery and bell peppers. Continue to sautee until the onions are beginning to soften.
Add diced chicken livers and sautee until they begin to brown, then add the pork and spices and continue to sautee until the sausage is cooked through.
Remove from heat and add in rice, allowing flavors to meld as it cools.