The Courier-Mail

ONE-PAN GREEK RISONI WITH TUNA

SERVES 4. PREP 10 MINS. COOK 25 MINS

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IN­GRE­DI­ENTS

• 1 ta­ble­spoon ex­tra vir­gin olive oil

• 1 brown onion, finely chopped

• 2 gar­lic cloves, crushed

• 3 tea­spoons finely grated lemon rind

• 1 ½ cups dried risoni

• 2 cups chicken stock

• 1/3 cup lemon juice

• 4 fresh oregano sprigs

• 400g can chick­peas, drained, rinsed

• 425g can tuna in spring­wa­ter, drained, flaked

• 1/4 cup fresh oregano leaves

• 1/4 cup chopped fresh dill

• 100g re­duced-fat fetta, crum­bled

METHOD

1 Heat oil in a large fry­ing pan over medium-high heat. Add onion. Cook, stir­ring, for 3 to 4 min­utes or un­til soft­ened. Add gar­lic and half the lemon rind. Cook, stir­ring, for 30 sec­onds or un­til fra­grant.

2 Add risoni and stir to coat. Add stock, lemon juice, oregano sprigs and 1 cup wa­ter. Bring to the boil. Re­duce heat to low. Sim­mer, cov­ered, stir­ring oc­ca­sion­ally, for 10 to 12 min­utes or un­til risoni is ten­der, adding chick­peas for last 5 min­utes of cook­ing time.

3 Re­move from heat. Gently stir in tuna and half the oregano and dill. Serve sprin­kled with fetta and re­main­ing lemon rind, oregano and dill.

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