INGREDIENTS

• 2 cups brown rice
• 2 tablespoons of Broth of Life Chicken Bone Broth
• 2 tablespoons butter
• 1 clove of garlic, chopped finely
• 2 stalks of celery, finely chopped
• 1 tablespoon plain flour
• 1 cup almond milk (or your choice of milk)
• 3 eggs
• 1/2 cup grated cheddar cheese
• 425g canned tuna, drained and flaked
• salt
• pepper
• 1 zucchini, grated
• parsley, torn for garnish
  

METHOD

1. Preheat oven to 180C.
2. Cook rice as per cooking instructions for 2 cups of rice and add 1 tablespoon of Chicken Bone Broth to the water whilst cooking.
3. Set rice aside when cooked.
4. Melt butter in a saucepan on medium heat.
5. Add garlic, onion and celery and cook until the onion is clear.
6. Add in flour and stir until frothy.
7. Add the milk gradually, stirring until your mixture boils and thickens.
8. Take off heat, add eggs, cheese, and grated zucchini, beating until all combined.
9. Stir in tuna and 1 tablespoon of Broth of Life Chicken Bone Broth.
10. Add two cups of cooked brown rice.
11. Add salt and pepper to season to your taste.
12. Pour the mixture into a greased ovenproof dish, and garnish with more cheese and parsley.
13. Cook at 180C for 20 minutes or until golden.
14. Serve hot or cold.

BUY DEHYDRATED BONE BROTH

BUY FULLY DISSOLVING BONE BROTH POWDER