CREAMY TUNA CAULIFLOWER AND RICE

Steps:

• 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.