Directions:
- Chop the parsley finely and transfer to a large mixing bowl.
- Bring a large pot of water to a boil. Drain the chicken livers in a sieve over the sink and rinse well. Drop into boiling water.
- Allow water to return just to a boil, then remove the pan from the heat and cover. Let the livers poach for five minutes. Drain well, rinse in cold water, chop in processor, and add to bowl with parsley.
- Drain tuna, add to mixture along with rice.
- Mix and mash until well combined. Fill storage containers and refrigerate for up to one week, or freeze in portions for up to three months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1344.66 Kcal (5630 kJ) | ||
| Calories from fat | 541.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.21g | 93% | |
|---|---|---|---|
| Cholesterol | 1814.01mg | 605% | |
| Sodium | 2047.17mg | 85% | |
| Potassium | 1031.57mg | 22% | |
| Total Carbs | 101.35g | 34% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 93.98g | 188% | |
| Vitamin C | 61.3mg | 102% | |
| Iron | 47.1mg | 262% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 148.27 Kcal (621 kJ) | ||
| Calories from fat | 59.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 93% | |
|---|---|---|---|
| Cholesterol | 200.02mg | 605% | |
| Sodium | 225.73mg | 85% | |
| Potassium | 113.75mg | 22% | |
| Total Carbs | 11.17g | 34% | |
| Sugars | 0.37g | 14% | |
| Dietary Fiber | 0.76g | 28% | |
| Protein | 10.36g | 188% | |
| Vitamin C | 6.8mg | 102% | |
| Iron | 5.2mg | 262% | |
| Calcium | 10mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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