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.
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