Friday, June 24, 2011

Puffy Tuna and Rice Bake

             This dish doesn't photograph well..wich is why it has taken me awhile to post it. I've made it two times now and we've loved it each bad photo or not, it deserves to be posted :)

This dish screams..I made it back in Home Ec. class. It has this weird 70's vibe and you are almost embarassed to serve it without some kind of an apology following it. The egg whites gives this a souffle type feel when eating it and seriously if you have nothing better going on for might as well try this :). It's super simple to make, it's easy on the budget and you can switch it up. The first time I made it with a can of tuna and I've also made it with shredded chicken. I changed the recipe to suit our needs by adding in shredded cheese and french fried onions and I served it with a salad and crusty french bread. Yum yum

Puffy Tuna and Rice Bake

1 can Tuna..not the big can,drained
1 cup Frozen Peas..or veggies of choice
1-1/2 cups cooked Brown or White Rice
2 cups Shredded Cheese,divided
1 cup French Fried Onions;optional
3 Eggs,seperated
1/2 tsp. Salt
1 cup Water
1/2 cup Milk
1/4 cup Vegetable Oil
1/4 cup Wheat or All-Purpose Flour
Seasonings; salt pepper,seasoning salt,etc.

Preheat oven to 350 or 180 celcius. Grease a casserole dish and set aside.
In a large bowl, combine the tuna, rice, peas, 1 cup of the shredded cheese and the french fried onions;set aside.

In a medium saucepan, whisk together oil, flour, water, milk,salt and any other seasonings you want to add in. Heat over medium heat,whisking often. Add in egg yolks and whisk continuously,about 3-4 minutes, until mixture starts to thicken. Add in 1 cup of the cheese and quickly whisk until blended. Pour sauce over the rice mixture and stir to combine.

In a small bowl with an electric mixer, beat egg whites until stiff and frothy. Carefully fold in the egg whites into the creamy rice mixture just until combined. Gently pour into casserole dish.

Bake 35 minutes.

Yields:4-5 servings
Source: Branny Boils Over