Creamy Tuna Cauliflower And Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 cup basmati rice, dry
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt (celtic)
• 1 1/2 cups water
• 2 cups cauliflower florets
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons ghee
• 1/4 cup spelt flour (or other btd compliant flour)
• 1 teaspoon sea salt (celtic)
• 2 cups chicken broth (or vegetable broth)
• 1 1/4 cups water
• 2 (5 ounce) cans albacore tuna in water (drained)
• 1/4 teaspoon celery salt (or to taste) (optional)

Recipe

• 1 add the rice, olive oil and 1/2 teaspoons celtic sea salt to 1 1/2 cups water.
• 2 bring to a boil. cover and reduce heat.
• 3 simmer about 1/2 hour or until done - watch so it does not scorch.
• 4 while rice is simmering, steam the cauliflower in a separate pot.
• 5 in another pot (large enough for everything to eventually fit), saute the onion and garlic in the ghee until the onion is tender.
• 6 stir in the flour and 1 teaspoon celtic sea salt until smooth (this doesn't take long).
• 7 remove the onion pot from the heat and stir in the broth and 1 1/4 cups water.
• 8 put pot back on burner and stirring constantly, bring to a boil.
• 9 boil and stir for one minute then remove from heat.
• 10 when the cauliflower and the rice are tender, stir them into the broth.
• 11 you can sprinkle with celery salt to taste if you wish.
• 12 note: watch the timing on your rice and cauliflower, i often find they finish just as i am stirring the broth. then the race is on to keep things from sticking.
• 13 it is not critical for everything to finish at once. you can wait until the rice and cauliflower are ready before starting the onions if you wish.