Creamy Tuna Cauliflower And Rice - cooking recipe

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)

Preparation

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.