Sunday, February 8, 2009

Sun dried tomato tuna rice pie

I am one of the laziest cooks i know. I love recipes which basically mixes all the ingredients together and then cook in a method which doesn't require much supervision (ie: oven, crockpot or microwave)...

got the recipe from

Ingredients (serves 8)
1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 cup long grain 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 ( i used cheddar)
50g parmesan cheese, finely grated
100g baby spinach leaves, shredded (didn't have any on hand so used the same amount of shredded zuchini)
3 eggs, lightly beaten

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, cheese, 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.

verdict: The original name of this recipe is mediterrean fish pie..which i tot was only due to the addition of sun-dried tomatoes.. :P brought this dish to a housewarming party...attended by mainly chinese nationals....response was variable...saw a girl discretely throwing her portion away...haha...but it's not that bad...but perhaps it might be just a tad strange to people usually used to eating plain white rice served with different dishes...
this will be interesting to bring to a picnic definitely...lovely served with some grainy mustard or spicy sambal..!
u can use leftover cooked rice too...2 cups and just add the garlic and onions to it.

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