Categories: Mains
Ingredients
- 1 1/8cups cooked long grain rice (20045), from 1/3 cup uncooked rice, prepared as below
- 1tsp margarine
- 2 eggs, or 1/2 cup egg substitute
- 6 1/2oz (canned water-packed) tuna (15121) or salmon, drained and flaked
- 3/4cup skim milk
- 1 1/2cups fresh or thawed frozen peas (11313)
- 1tbsp parsley
- 1/4tsp freshly ground pepper
- 1/8tsp nutmeg
- 3oz (4 slices) reduced-fat Swiss cheese (96014) or Colby cheese
- Read more: http://caloriecount.about.com/tuna-rice-pie-recipe-r60421#ixzz1iaTknQ8H
Directions
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Preheat the oven to 350 degrees F. Prepare a 9-inch pie pan with nonstick pan spray.
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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.
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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.
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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.
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Layer slices of cheese over the top. Bake for about 25 minutes. Cut the pie in 6 equal wedges.
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Read more: http://caloriecount.about.com/tuna-rice-pie-recipe-r60421#ixzz1iaTo5oEo