Brown rice and tuna risotto

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6 servings
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Starch

By Food24 November 03 2009
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Ingredients (13)

200.00 g rice — brown
1.00 onion — sliced
2.00 celery stalks — sliced
1.00 green pepper — deseeded and diced
1.00 red pepper — very finely chopped
oil — for frying
12.00 black olives
2.00 tomatoes — peeled and diced
250.00 ml peas — tinned, drained, reserve liquid
30.00 ml fresh parsley — finely chopped
sea salt and freshly ground black pepper
paprika
200.00 g tuna — tinned in brine
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Method:

Prepare the rice according to the directions on the packet. Sauté the onion, celery and green and red pepper in oil until soft. Add the rice and mix well. Add the olives, tomatoes and peas. Stir-fry until heated through. (Add the reserved liquid from the canned peas to prevent the mixture from sticking to the pan.) Add the parsley and season to taste with salt, black pepper and paprika. Flake the tuna and add to the rice mixture. Heat through, stirring frequently. Serve with a green salad.
Serves 6-8.



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