Mediterranean tuna and rice pie
Serving-size is a significant element of your daily diet plan. You need to compare the exact sum of this food that you commonly eat to the serving size recorded on the tag. Eating large servings or portions may cause excess fat gain.
No matter if you're planning an elaborate menu or merely planning in advance for tomorrow Mediterranean tuna and rice pie. This recipe stems from many decades of participating in in kitchen. I discover that including a few ingredients into a recipe adds thickness to what is ordinarily dull. You may well be on the lookout for lighter food items to produce along with your leftovers. Great and light Mediterranean tuna and rice pie perfect for post-vacation. The elements within this recipe make your tongue thumping, and have become waist-friendly once you require a'snack' following a busy trip. Utilizing several elements as options, this soup is loaded using a fall and spicy flavor which makes it tasty. The perfect Mediterranean tuna and rice pie to heat up you on cold winter days. Fantastic for using leftover.
Great method to waste a single ingredient. This is actually a fantastic Mediterranean tuna and rice pie plus a few of my favorites. If you're worried regarding the nutritional worth of a few of these dishes, then don't be. Even though it may be low in calories, though you aren't acquiring much nutrient value from this won't maintain you, and you'll only end up hungry again and eating more energy than you otherwise would have. Nutrition facts labels tell you what's from the foods you eat. This makes it possible to determine if you get a vibrant diet. Each recipe we all share needs to get an ingredient tag. Some recipes also provide nutritional fact info. The ingredient label lists the exact number in the area under. They are recorded per serving as a percentage of the daily value.
How to make Mediterranean tuna and rice pie
Yield = 8Prep time: 0:45
Cook time: 0:45
Total time: 1:30
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 cup basmati rice or jasmine rice, rinsed
- 1 3/4 cups Massel chicken style liquid stock
- 425g can tuna in oil, drained, flaked
- 1/2 cup (125g) sun-dried tomatoes, drained, finely chopped
- 200g baby bocconcini cheese, drained, roughly chopped
- 50g parmesan cheese, finely grated
- 100g baby spinach leaves, shredded
- 3 eggs, lightly beaten
Method
- Step 1 Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 7 to 8 minutes or until onion is soft. Increase heat to high and add rice. Cook, stirring, for 1 minute. Stir in stock. Bring to a simmer. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Transfer to a bowl. Set aside for 10 minutes to cool.
- Step 2 Preheat oven to 190°C. Grease and line base of a 6cm deep, 20cm (base) springform pan. Add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. Season with salt and pepper. Mix until well combined.
- Step 3 Press rice mixture into prepared pan. Bake for 40 to 50 minutes or until set and crisp around the edges. Stand in pan for 10 minutes. Run a knife around the edge to loosen pie.
- Step 4 Cut pie into wedges and serve warm.
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