Keto Buttery White Wine Seafood Rice Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.9/5
(1062 reviews)
Keto Buttery White Wine Seafood Rice
Zylo Recipes

Description

Imagine a bowl brimming with the treasures of the sea. This seafood medley brings together the delicate flavors of cod, the robust taste of tuna, and the sweet brininess of baby clams, creating a symphony of oceanic delight. Each element is cooked to perfection, offering a distinct yet harmonious contribution to the overall experience.

The cod flakes apart at the touch of a fork, the tuna provides a satisfyingly firm bite, and the clams release their savory liquor with each taste. But the magic doesn't stop there. This exquisite seafood is nestled upon a bed of cauliflower rice, transformed from its humble vegetable origins into a surprisingly decadent and flavorful base.

Simmered in a velvety broth, the cauliflower rice absorbs a rich tapestry of flavors. Creamy notes dance with the tang of lemon, while a hint of butter adds a luxurious richness that coats the palate. A subtle touch of white wine vinegar provides a delightful counterpoint, awakening the senses and enhancing the inherent sweetness of the seafood.

The broth infuses every grain of the cauliflower rice, ensuring that each spoonful is an explosion of taste. The combination of textures and flavors is what truly elevates this dish. The tender seafood contrasts beautifully with the slightly firm texture of the cauliflower rice.

The creamy, rich broth complements the natural salinity of the seafood, creating a balanced and harmonious culinary experience. It's a dish that is both light and satisfying, offering a guilt-free indulgence that nourishes both body and soul. Whether you're looking for a sophisticated dinner party centerpiece or a comforting weeknight meal, this seafood medley is sure to impress.

It's a celebration of simple ingredients, expertly combined to create a dish that is both elegant and approachable. Prepare to be transported to the coast with every bite, as the flavors of the sea mingle with the creamy, tangy notes of the cauliflower rice. This is more than just a meal; it's an experience, a journey for the senses that will leave you feeling refreshed and utterly satisfied.

Preparation Time

Prep Time
2 min
Cook Time
23 min
Total Time
25 min

Nutrition Information

Per 1 3/4 cup serving
C
Calories
600 Kcal

C
Carbs
15 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
35 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 600 mg
Potassium 300 mg
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Ingredients

    1.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    2.
    Salt
    Salt
    ⅛ teaspoon
    3.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    4.
    Garlic Powder
    Garlic Powder
    ¼ teaspoon
    5.
    Oregano, Dried
    Oregano, Dried
    ½ teaspoon
    6.
    Chicken Broth
    Chicken Broth
    ¼ cup
    7.
    Heavy Cream
    Heavy Cream
    1 tablespoon
    8.
    White Wine Vinegar by Alessi
    White Wine Vinegar by Alessi
    1 teaspoon
    9.
    Lemon Juice, Fresh
    Lemon Juice, Fresh
    ⅛ teaspoon
    10.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    11.
    Cod Atlantic Raw
    Cod Atlantic Raw
    4 oz
    12.
    Salt
    Salt
    ⅛ teaspoon
    13.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    14.
    Italian Seasoning
    Italian Seasoning
    ¼ teaspoon
    15.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    16.
    Olive Oil
    Olive Oil
    3 teaspoon
    17.
    Canned Tuna
    Canned Tuna
    ½ can - each 5 ounce net weight
    18.
    Clams, Canned, Drained
    Clams, Canned, Drained
    2 ounce

Instructions

    1.
    In a pan, toss the cauliflower rice with salt, pepper, garlic powder, and oregano. Heat over medium heat, stirring occasionally, until the rice develops a toasty brown color.
    2.
    Reduce the heat to low. Stir in the chicken broth, cream, white wine vinegar, and lemon juice. Allow the mixture to simmer gently until the rice has absorbed all the liquids.
    3.
    With the heat still on low, melt the butter into the rice. Cook and stir until the rice becomes ultra buttery and slightly coagulated from the fat and liquid. Cover and set aside to keep warm.
    4.
    Season a cod filet with the remaining salt and pepper. Heat olive oil in a separate pan over medium-high heat. Place the fish in the pan, seasoned side down. Cook for 4-5 minutes on each side, adjusting the heat as needed to prevent sticking, until golden brown.
    5.
    Reduce the heat to low and break the cooked cod into bite-sized pieces directly in the pan. Add the drained tuna and whole baby clams. Stir gently and cook the seafood over medium-low heat until any excess liquid has evaporated and all ingredients are heated through.
    6.
    Serve the seafood mixture over the white wine cauliflower rice. Garnish with lemon wedges and chopped parsley for added freshness.