Submitted by: Jeanine Narayanan
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Servings: 6
This is an easy one-dish dinner, satisfying with a salad or fresh fruit.
1/2 c. coconut oil
1 onion
1/2 lbs. white mushrooms
1 c. pearled barley
2 c. chicken broth
1 lbs. chicken liver
sea salt to taste
black pepper to taste
Gently heat 1/4 cup of oil or butter in a medium-sized pot that has a good cover. Add the minced onion and saute (uncovered) for about 3 minutes. Then stir in the sliced mushrooms and saute for 5 minutes longer. Add the barley and stir it in well. Saute for another 5 minutes. Add the chicken broth and bring to a boil. Reduce the heat and allow it to simmer, covered, for about 30 minutes.
While the mixture above is simmering, heat 1/4 cup of oil or butter in a saute or frying pan over medium heat. Add the chicken livers and move them around gently in the pan to cook them; turn them over to cook thoroughly.
When the barley mixture is cooked, fold in the chicken livers and whatever juices are remaining in the frying pan.
This makes about 6 one-cup servings of one protein and 2 carbs The fats depend on what you use -- coconut oil is a free food, remember!
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