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Brown rice and tuna risotto

Ingredients 13
Servings 6


  • 200
    brown rice
  • 1
    onion, sliced
  • 2
    stalks celery, sliced
  • 1
    green pepper, seeded and diced
  • 1
    red pepper, seeded and sliced
  • oil for frying
  • 12
    black olives
  • 2
    tomatoes, skinned and diced
  • 250
    canned peas, drained (reserve the liquid)
  • 30
    parsley, finely chopped
  • salt and freshly ground black pepper
  • paprika
  • 200
    tuna in brine


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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