TUNA & HERB PILAF
SERVES 4 PREP 10 MINS COOK 25 MINS
• 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.