Basmati Rice, Vegetable and Tuna Bake
A tin of tuna in the pantry is a meal waiting to happen and this delicious bake is sure to appeal to the whole family.
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|1 tbsp||Fresh oregano|
|1 tbsp||Fresh parsley|
|1 to drizzle||Olive oil|
|½ cup||Basmati rice|
|1 tbsp||Wholegrain mustard|
|1 to taste||Black pepper - ground|
|185 g||Tuna in spring water|
- Heat oven to 180 degC. Cook rice in plenty of boiling water for 12 minutes then drain well and cool. Cut the broccoli into bite-sized florets and steam for three minutes, then drain well and set aside to cool.
- Lightly beat eggs in a bowl, add mustard and milk and whisk to combine. Season well with black pepper. Stir in the cooled rice, broccoli, tuna, herbs, spring onions, grated carrot and kumara.
- Lightly spray a baking dish with olive oil. Pour mixture into dish and arrange sliced tomato over the surface, to decorate. Bake for 35 to 40 minutes or until golden brown and set. Slice and serve hot or warm.