| Servings |
servings
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Ingredients
- 1 tbsp 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
- 15 oz can Tuna in Oil drained, flaked
- 1/2 cup Sun-dried Tomatoes drained, finely chopped (4.4 oz)
- 7 oz Baby Bocconcini Cheese drained, roughly chopped
- 3.4 cup Parmesan Cheese finely grated
- 3.5 oz Baby Spinach Leaves shredded (3.5 cups)
- 3 Eggs lightly beaten
Ingredients
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Instructions
- 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.
- 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.
- 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.
- Cut pie into wedges and serve warm.
Recipe Notes
Tip: This is a great dish to prepare ahead and pack for a picnic. Serve with a spinach and parmesan salad.
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