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===Directions=== |
===Directions=== |
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− | Combine rice, egg and Swiss cheese; press evenly into buttered 10-inch pie pan. Spread tomatoes over crust; top with tuna. |
+ | #Combine rice, egg and Swiss cheese; press evenly into buttered 10-inch pie pan. Spread tomatoes over crust; top with tuna. |
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+ | #Continue to cook an additional 2 minutes. Remove from heat. |
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+ | #Pour mixture evenly into crust. Sprinkle Parmesan cheese on top. Dust with paprika. Bake at 350 degrees 30 minutes or until set. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Brunch]] |
[[Category:Brunch]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:30, 7 May 2006
Description
Makes 6 servings.
Ingredients
- 3 cups cooked rice
- 1 egg, beaten
- 2/3 cup grated Swiss cheese
- 1 medium tomato, chopped
- 1 6- to 7-ounce can tuna, drained and flaked
- 1 medium onion, coarsely chopped
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 cup half and half, divided
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
- 3 eggs, slightly beaten
- 1/4 cup grated Parmesan cheese
- paprika
Directions
- Combine rice, egg and Swiss cheese; press evenly into buttered 10-inch pie pan. Spread tomatoes over crust; top with tuna.
- Cook onion in butter until tender but not brown. Blend in flour. Add 3/4 cup half and half and cook until thickened and bubbly.
- Continue to cook an additional 2 minutes. Remove from heat.
- Combine remaining 1/4 cup half and half, salt, nutmeg, red pepper and eggs; add to hot mixture.
- Pour mixture evenly into crust. Sprinkle Parmesan cheese on top. Dust with paprika. Bake at 350 degrees 30 minutes or until set.