Detalles de la receta

Tuna Rice Pie

Número de Porciones: 6

Tamaño de la porción: 1 wedge

Here's an easy and tasty solution for last-minute dinners -- you probably have most of the ingredients in your cupboard.

Nombre: Cantidad:
uncooked long grain rice 0.33 cup
salt 0.25 tsp
margarine 1 tsp
egg, or 1/2 cup egg substitute 2 ea
can water-packed tuna or salmon,drained and flaked 6.50
parsley 1 Tbsp
freshly ground pepper 0.25 tsp
nutmeg 0.16 tsp
slices, reduced-fat Swiss or Colby 4 slices
milk, fat-free (skim) 0.75 cup
fresh or thawed frozen peas 1.50 cups

Preheat the oven to 350 degrees F. Prepare a 9-inch pie pan with nonstick pan spray.


Combine the rice, 1 cup water, and the salt in a small saucepan; bring to a boil, cover, and simmer 14 minutes. Separate the rice grains with a fork.


Beat 1 egg in a small bowl. Stir the margarine and beaten egg into the rice mixture. Press the rice against the sides and bottom of the pie pan to make crust. Spread the tuna or salmon evenly over the rice.


In a saucepan, heat the milk and peas to a simmer. Add the parsley, pepper and nutmeg. Beat the remaining egg and stir into the milk mixture. Pour over the tuna.


Layer slices of cheese over the top. Bake for about 25 minutes. Cut the pie in 6 equal wedges.

Información nutricional (por porción)
Calorías 190
Calorías de grasa 45
Grasa total 5g
Grasa saturada 2g
Colesterol 86mg
Sodio 322mg
Potasio n/a
Carbohidratos 16g
Fibra dietética 2g
Azúcares 4g
Proteína 19g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Starch2 Meat Lean