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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lovely, light, gratinesque dish! Ingredients:
1/3 cup long grain rice |
1 tsp margarine |
2 eggs |
184 g (canned water-packed) tuna or salmon, drained and flaked |
3/4 cup skim milk |
1 1/2 cups fresh frozen peas |
1 tbsp parsley |
1/4 tsp freshly ground pepper |
1/8 tsp nutmeg |
85 g cheddar cheese |
Directions:
1. Preheat the oven to 350 degrees F. Prepare a 9-inch pie pan with nonstick pan spray.
2. Combine the rice, 1 cup water, and 1/4 tsp salt in a small saucepan; bring to a boil, cover, and simmer 14 minutes. Separate the rice grains with a fork.
3. Beat 1 egg in a small bowl. Stir the margarine and beaten egg into the rice mixture. Press the rice against the sides and bottom of the pie pan to make crust. Spread the tuna or salmon evenly over the rice.
4. In a saucepan, heat the milk and peas to a simmer. Add the parsley, pepper and nutmeg. Beat the remaining egg and stir into the milk mixture. Pour over the tuna.
5. Layer slices of cheese over the top. Bake for about 25 minutes. Cut the pie in 6 equal wedges.
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