Beef Dirty Rice
 
Makes 4 to 6 servings
Ingredients
  • 4 ounces sliced beef liver
  • ½ cup whole buttermilk
  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 1 cup beef stock, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ cup diced celery
  • 2 teaspoons minced garlic
  • 1 cup diced baby portobello mushrooms
  • 2 teaspoons minced fresh sage
  • 2 cups cooked long-grain rice
  • Garnish: fresh sage leaves
Instructions
  1. In a small bowl, place liver and buttermilk. Cover and refrigerate for 15 minutes.
  2. Drain liver, discarding buttermilk; rinse, pat dry, and mince.
  3. In a medium cast-iron Dutch oven, heat oil over medium-high heat. Add minced liver and ground beef; cook, stirring occasionally, until browned, 3 to 4 minutes. Stir in ¼ cup stock, salt, and black pepper. Cook until liquid has evaporated, 5 to 6 minutes, allowing meat to get browned and crusty and stick slightly to bottom of pot. Scrape meat, and stir.
  4. Add onion, bell pepper, celery, and garlic to pot; cook, stirring frequently, until vegetables are soft and fragrant, 3 to 4 minutes. Stir in mushrooms, minced sage, and remaining ¾ cup stock. Add rice, stirring until liquid is absorbed and rice is heated through, 3 to 4 minutes. Garnish with sage leaves, if desired.
Notes
KITCHEN TIP
When cooking rice, substitute 1 cup water with beef stock for a richer flavor.
Recipe by Louisiana Cookin' at https://louisianacookin.com/beef-dirty-rice/