Tuna With Grapes Recipe
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings2
Ingredients
| Water | 2/3 Cup (16 tbs) | |
| Instant rice | 1/2 Cup (16 tbs) | |
| Vegetable | 1 | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Snipped parsley | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup evaporated skim milk | ||
| 7-oz. can water-packed tuna, drained and broken into chunks | ||
| Seedless green grapes | 1/2 Cup (16 tbs), halved | |
| Dry white wine | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a saucepan, boil 2/3 cup water, add the bouillon, celery, parsley and rice, then cook for 2 minutes.
3) In 4 individual casseroles spray the vegetable coating and spoon in the rice mixture.
4) In another saucepan, mix the flour, salt and evaporated milk
together, stir continuously and cook until the mixture is bubbly and thickened.
5) Turn off the heat, stir in the rest of the ingredients and spoon into the casseroles over the rice mixture.
6) Place the casseroles in the oven and bake in the preheated oven for 20 minutes.
SERVING
7) Serve immediately.
1) Preheat the oven to 350°F.
MAKING
2) In a saucepan, boil 2/3 cup water, add the bouillon, celery, parsley and rice, then cook for 2 minutes.
3) In 4 individual casseroles spray the vegetable coating and spoon in the rice mixture.
4) In another saucepan, mix the flour, salt and evaporated milk
together, stir continuously and cook until the mixture is bubbly and thickened.
5) Turn off the heat, stir in the rest of the ingredients and spoon into the casseroles over the rice mixture.
6) Place the casseroles in the oven and bake in the preheated oven for 20 minutes.
SERVING
7) Serve immediately.
Chef
