Send in by Rika Theron

1 litre water,
2 chicken stock cubes,
5 ml curry powder,
250 ml rice,
2 cans tuna in brine, drained and flaked,
4 spring onions, sliced,
3 eggs,
30 ml chopped parsley,
375 ml milk,
250 ml grated cheese,
1 packet thick vegetable soup.

Bring water, stock cubes, and curry powder to the boil. Add rice and simmer for 30 minutes until liquid is absorbed. Cool slightly and stir in 1 egg. Place mixture in a large greased flan dish. Top with tuna, spring onions, parsley and cheese. Mix soup powder with milk and remaining 2 eggs. Beat well and pour over tuna. Bake (180*C) for 30 minutes until set.

Print Friendly, PDF & Email
(Visited 163 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *