Ground Lamb Summer Casserole

This casserole checks the boxes for grain-free, dairy-free, lower lectin, lower oxalate and sugar free. It tastes wholesome and healthy and, with some great summer seasonal greens, is light enough to eat in the heat of mid-summer. The mushrooms pack a great immune boost and the cilantro aids in detoxification.

Ingredients

1 lb ground lamb

1 tbsp oil or fat (such as perilla oil)

1/4 cup diced onion

1 small package Lions Mane mushroom (or another variety)

1/2 tsp Turkey tail mushroom powder (optional)

8 oz package Shirataki Rice

1 bunch cilantro

3 oz arugula

Salt to taste

2 tbsp Coconut Aminos (optional)

Step 1

Cook ground lamb in a large fry pan on medium-low. Meanwhile, chop mushrooms, cilantro and arugula.

Step 2

Stir fry the mushrooms, onion and mushroom powder (optional) in another pan with the oil/fat. Once the ground lamb is cooked thoroughly, add the mushrooms and onions to the large pan.

Step 3

Drain the rice and rinse thoroughly. Add to the large fry pan and continue cooking for several minutes.

Step 4

Add the cilantro and arugula to the large pan and cook for a few minutes longer on medium heat.

Step 5

Thoroughly stir all ingredients. Add salt to taste. Add coconut aminos, if desired, and serve.