| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood, Soups, Fish |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Rice — regular long-grain |
| 1 |
tb |
Salad oil |
| 1 |
|
Celery; stalk — sliced |
| 1 |
|
Onion — diced |
| 28 |
oz |
Can tomatoes |
| 7 |
oz |
Can tuna — drained & |
|
|
Flaked |
| 1 |
c |
Frozen peas salt sugar |
| 1/2 |
ts |
Worcestershire |
INSTRUCTIONS
In 2 quart saucepan over high heat, heat 2/3 cup water to boiling. Stir in
rice, heat to boiling. Reduce heat to low, cover and simmer 20 minutes or
until rice is tender and all liquid is absorbed. Meanwhile, in 4 quart
saucepan over medium heat, in hot salad oil, cook celery and onion until
tender, stirring occasionally. Add rice, tomatoes with their liquid, tuna,
peas, salt, sugar, Worcestershire, and 3/4 cup water, over high heat, heat
to boiling. Reduce heat to low, cover and simmer 5 minutes to cook peas and
blend flavors. 380 calories per serving.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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