Tuna Rice Creole - completely pareve

chocolate moose

Mon, Sep 24 2007, 10:00 pm

Tuna Rice Creole - completely pareve
from an old magazine

1 cup raw rice, or use 2 cups leftover rice
3 T butter or marg
2 large stalks celery or one green pepper, cut up
1 large onion, diced
2 cloves garlic, minced
1 large can stewed tomatoes, approx 28 oz. (not drained)
2 tsp sugar
1/2 tsp salt, optional
1/2 tsp pepper, more to taste
2 6 oz cans drained tuna, any brand

If you aren't using leftover rice, boil, steam, or bake your rice. When it is ready, put it into an oiled 3 qt baking casserole dish (4 by 5 deep foil pan is fine).

In a (10 inch) frying pan, sautee the onion in oil with the garlic and your celery or green pepper. Cook until tender.

Combine all ingredients to the rice in the pan, mix, add 2 cups water if possible, then bake at 350 (uncovered) for about 25 minutes or until hot. Makes 8 main-dish servings.

Most filling if served with (garlic) bread, (French) onion soup, a green salad (and possibly dessert!)