Woman’s Day (New Zealand)

TUNA & HERB PILAF

SERVES 4 PREP 10 MINS COOK 25 MINS

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• 30g butter

• 4 green onions, sliced

• 1 cup long-grain rice

• 1½ cups hot chicken stock

• 425g can tuna in brine or oil, drained, flaked

• 1 cup frozen peas

• ½ cup chopped parsley

• ¼ cup dill leaves

• 1 lemon, juice

• lemon wedges, to serve

1 In a large saucepan, melt butter on medium. Saute onion for 1 min until tender.

2 Increase heat to high and stir in rice. Cook 1-2 mins until rice is well coated with butter.

3 Stir in stock. Cook, covered, 15 mins. Remove lid and, using a fork, stir through tuna and peas. Cook, covered, a further 4-5 mins until peas are cooked and tuna has warmed through.

4 Gently stir herbs through rice with juice and season to taste. Accompany pilaf with lemon wedges.

TIP Use canned salmon in place of tuna and accompany with a salad, if liked.

 ?? ?? $3 PER
$3 PER

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