Ingredients
Units Scale
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 teaspoons minced garlic
- 1 cup basmati rice, rinsed
- 1 3/4 cups chicken stock
- 425g can tuna, drained, flaked
- 1/2 cup sundried tomatoes, drained, chopped
- 180g fetta, small cubes
- 50g parmesan cheese, finely grated
- 100g spinach leaves, roughly chopped
- 1/4 cup basil, chopped
- 5 eggs, lightly beaten
Instructions
- Preheat oven to 180°C, fan forced.
- In a saucepan, heat oil over medium heat.
- Add onion and garlic, cook, stirring often to prevent browning until onion has softened.
- Add rice, increase heat to high and stir to coat for 1 minute.
- Pour in the stock. Stirring until it boils. Reduce heat to low, cover and cook for 10 minutes.
- Remove rice from the heat. Stand and keep covered for a further 10 minutes.
- Meanwhile, add tuna, tomato, fetta, parmesan cheese, spinach, basil, egg and rice to a bowl. Season with salt and pepper. Toss to stir through.
- Spoon mixture into a pie dish or mini loaf pan.
- Bake pasta bake in oven for 45-60 minutes or until golden.
- Serve.
