Tuna Pilaf Recipe
Ingredients
| Thinly sliced onion | 1 Can (10 oz), cut into thin strips (tuna 14 cup butter large cup long grain rice salt and pepper 22 12 cups stock from chicken) |
Nutrition Facts
Serving size
Calories 28 Calories from Fat 1
% Daily Value*
Total Fat 0.07 g0.11%
Saturated Fat 0.03 g0.15%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2.8 mg0.1%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.2 g4.8%
Sugars 3 g
Protein 0.78 g1.6%
Vitamin A 0% Vitamin C 8.7%
Calcium 1.6% Iron 0.83%
*Based on a 2000 Calorie diet
Directions
Melt 21/2 tablespoons of the butter in a saucepan, add sliced onion, cover and cook slowly until soft but not brown.
Stir in rice and fry for a few minutes, or until it looks transparent.
Season with salt and pepper and pour in 2 cups stock.
Bring to a boil, cover tightly and bake in heated oven for 20-22 minutes, or until rice grains are tender and stock has been absorbed.
If rice dries, before it is cooked add more stock.
When cooked, stir in remain- ing butter with a fork.
Melt the 1 tablespoon butter in a pan, add drained mushrooms and lemon juice.
Toss over a brisk heat for 2 minutes, then stir in the tuna and pimiento with a fork.
Season and cook 2 minutes longer.
When ready to serve, put rice mixture into a ring mold and press lightly with the back of a spoon to make rice hold together.
Turn mold out on a serving dish and fill center with tuna mixture.
Chef
