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Lemon Tuna and Rice

This simple recipe was given to me by my sister-in-law, Beth.  Our families lived together for several months during a time of transition many years ago (seems like yesterday!!).  Beth and I took turns making dinners, and this is one she shared with us.  I do believe it is one that hung on from her childhood, so it has a time-tested legacy of yumminess :).

Beth called the original recipe “Tuna Balls”, but ew.  No way can I bring myself to serve anything by that name!  So, at our house, we have “Lemon Tuna and Rice” – ah, much better.

Lemon Tuna and Rice (or Tuna Balls – if you’re into that)

https://blessedrootsblog.wordpress.com/2012/01/10/lemon-tuna-and-rice

2 cups cooked rice (I use brown basmati)

1 cup shredded cheddar cheese

1 can of tuna, 7 oz.

3/4 cup chopped black olives

1 T. minced onion

1 T. dried parsley

1 t. season salt

2 eggs, beaten

2 T. milk

Yay - BUTTER!!

Topping:

Melt the butter in a small pan with the listed ingredients. Pour over the rice after it comes out of the oven.

2 T. butter

1 T. lemon juice

1/2 t. season salt

1/2 t. dried parsley

Combine the rice, cheese, tuna, black olives, onion, parsley, season salt, eggs and milk in a large bowl.  Lightly press into an 8in x 8in greased glass baking dish.  Bake at 375 degrees for 25-30 minutes.  Or, press into 12 greased muffin cups (I think this must be where the awful “balls” must come from) and bake at 375 degrees for about 15 minutes.  Drizzle on the buttery topping above and serve.

As usual, I double this recipe to feed my family.  I bake it in a 9in x 13in casserole dish at 375 degrees for 35 minutes.

Enjoy!

I’ll be sharing this recipe this week at:

Make Ahead Meals for Busy Moms

Tasty Tuesday

Blessed With Grace

Penniless Parenting

Real Food Wednesday

These Chicks Cooked

Full Plate Thursday

Newlyweds

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Brown basmati rice
Image via Wikipedia

If you checked out my post about my menu plan for the week, you will remember that I was trying several new recipes this week.  Well, I am really happy to report that every single one was a winner!  Unbelievable.  I plan to post each of the new recipes with any changes I made along with a little review.  First up –

Green Rice Casserole – I don’t do a lot of casserole recipes around here.  Mostly because all of the casserole recipes I had in my pre-real food days call for ingredients that I wouldn’t think of buying.  Ever.  But, I do love the fact that casseroles can usually be made ahead – either weeks ahead and frozen, or the morning of and stuck in the fridge.  So, when I saw this recipe over at Money Saving Mom, I thought I would try it.  And, I also had a can of green chiles in my pantry from Trader Joe’s.  I thought, “Oh, I have those!!  It must be a sign.  But I don’t believe in signs.  But I do want to use up those green chiles.”

Every single one of the kids ate itAll.  Some even had multiple servings.  I added more rice and chopped chicken to my version to make it bigger and more main dish-y.  I served it with steamed broccoli and apple slices.

This is the recipe as I made it:

Green Rice Chicken Casserole

4 cups cooked brown rice

2 eggs, beaten

1 cup almond milk

4 oz. can chopped green chilies (If you have these in your pantry it may be a sign.)

1 1/2 cups raw milk cheddar cheese, grated and divided

2 cups cooked, chopped chicken (I just threw in leftovers I had in the freezer.)

1/3 cup butter, melted

1/4 teaspoon black pepper

1 teaspoon salt

1 small onion, finely chopped (or 1/4 cup dry onion flakes)

Combine half the cheese and all the other ingredients.  Pour into a buttered 9″x13″ baking dish.  Top with the other half of the cheese.  Cover and bake at 350 degrees for 25 minutes. Uncover and bake for 15 minutes longer.

Serves 6-8 people.

Enjoy!

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