Creamy Tuna Cauliflower and Rice
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
8 cups
- Serves:
- 4-6
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)
directions
- Add the rice, olive oil and 1/2 teaspoons celtic sea salt to 1 1/2 cups water.
- Bring to a boil. Cover and reduce heat.
- Simmer about 1/2 hour or until done - watch so it does not scorch.
- While rice is simmering, steam the cauliflower in a separate pot.
- In another pot (large enough for everything to eventually fit), saute the onion and garlic in the ghee until the onion is tender.
- Stir in the flour and 1 teaspoon celtic sea salt until smooth (this doesn't take long).
- Remove the onion pot from the heat and stir in the broth and 1 1/4 cups water.
- Put pot back on burner and stirring constantly, bring to a boil.
- Boil and stir for one minute then remove from heat.
- When the cauliflower and the rice are tender, stir them into the broth.
- You can sprinkle with celery salt to taste if you wish.
- 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.
- 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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RECIPE SUBMITTED BY
Snowpeas
United States