I like this recipe so much I thought I'd share. It's so easy, versatile and so forgiving. I like it because it's not too milky/cheesy. The pie is perfect for the lunch box, a picnic or a Good Friday fish dish. Best served just warm or cold with a salad.
Ingredients:
1 brown onion, quartered
2 garlic cloves, peeled
1 tablespoon olive oil
1 cup basmati or jasmine rice, rinsed
1 3/4 cups chicken stock
425g can tuna in oil, drained, flaked
1/2 cup (125g) sun-dried tomatoes, drained, finely chopped
200g baby bocconcini cheese, drained, roughly chopped
50g parmesan cheese, finely grated
100g baby spinach leaves, shredded
3 eggs, lightly beaten
Directions:
Step 1
Chop onion and garlic about 3 seconds, speed 5.
Add olive oil and saute 100 degrees, 3 mins, speed 1
Add rice and saute Varoma, 1 min, speed 1 reverse
Add stock and cook 80 degrees, 10 mins, speed 3 reverse.
Let it sit in tmx for 10 minutes then put mix into a large bowl.
(Original 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.)
Step 2
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.
.
Step 3
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.
Step 4
Cut pie into wedges and serve warm.
Notes
Swap ingredients as you like, eg mozzarella for bocconcini, semi dried tomatoes for sun dried tomatoes, or flavoured tuna for plain tuna. You can also add ingredients such as more eggs, chopped capsicum, corn, sliced beans or even a little chilli. This time I used all purpose medium grain rice, a splash of verjuice in water instead of chicken stock, no tomato, mozarella instead of the mouldy fetta (which was to be instead of the bocconcini) and silverbeet instead of baby spinach. Oh and drained tuna in springwater. The result was great pie which all went in minutes except for this one piece (and there was only four of us). Nice with a simple salad.
Source:
www.taste.com.au/recipes/1254/mediterranean+tuna+and+rice+pie Members' commentsSugar&Spice - I've made this before, without my Thermomix and it's fantastic. Thanks for converting.
CC - I made this for dinner tonight. We loved it Gayle, thank you - it's a great recipe. My fussy lot don't like sun-dried tomatoes so used fresh baby tomatoes instead.
Aussie Brenda - Thanks for the recipe Gayle, I made this tonight, used some tinned tomatoes and silver beet leaves and added some scallops too - it's a delicious tasty dish.
