Home / Recipes / Gluten Free / Keto Buttery White Wine Seafood Rice
Keto Buttery White Wine Seafood Rice
How to Make It
Step 1
Start the rice by tossing your cauliflower rice with the first amounts of salt and pepper, the garlic powder, and oregano. Heat in a pan over medium heat until the rice becomes a toasty brown.
Step 2
Turn the heat down low and stir in the chicken broth, cream, white wine vinegar, and lemon juice. Let this liquid simmer until the rice completely soaks in the liquids.
Step 3
With the heat still on low, melt the butter into the rice. Cook and stir until the rice is ultra buttery and slightly coagulated from all the fat and liquid in the pan. Set this aside with a lid on to keep warm.
Step 4
Season a cod filet with the remaining seasonings. Heat the olive oil in a new pan over medium-high heat and place the fish in seasoned side down. Cook the fish on both sides for 4-5 minutes, adjusting the heat as necessary so the fish doesn’t get stuck to the pan. Cook to a golden brown.
Step 5
Turn the heat to a low setting and break the fish right up in the pan into bite-sized pieces. You can leave the pieces a little large since the fish will break apart as you cook. Toss in drained tuna and whole baby clams. Stir gently and cook the seafood over a medium-low heat until the excess liquid has evaporated and all ingredients are hot.
Step 6
Serve the seafood over the white wine rice with lemon wedges. This recipe was garnished with chopped parsley.
Ingredients
- Cauliflower Rice – 1 cup
- Salt – ⅛ teaspoon
- Black Pepper – ¼ teaspoon
- Garlic Powder – ¼ teaspoon
- Oregano, Dried – ½ teaspoon
- Chicken Broth – ¼ cup
- Heavy Cream – 1 tablespoon
- White Wine Vinegar by Alessi – 1 teaspoon
- Lemon Juice, Fresh – ⅛ teaspoon
- Unsalted Butter – 1 tablespoon
- Cod Atlantic Raw – 4 oz
- Salt – ⅛ teaspoon
- Black Pepper – ¼ teaspoon
- Italian Seasoning – ¼ teaspoon
- Onion Powder – ⅛ teaspoon
- Olive Oil – 3 teaspoon
- Canned Tuna – ½ can – each 5 ounce net weight
- Clams, Canned, Drained – 2 ounce
