Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenRice - Seafood - Rice And Tuna
Famous Authors (View All Authors)
Rice - Seafood -  Rice And Tuna Post by :winterjay Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3396

Click below to download : Rice - Seafood - Rice And Tuna (Format : PDF)

Rice - Seafood - Rice And Tuna

1 cup uncooked rice
1 can (10 oz.) condensed cream of celery soup
1/4 cup water
1 can (7 oz.) solid white or chunk light tuna, drained and broken into chunks
1/2 cup (approximately) frozen peas
pinch or 2 of dried dill


Cook rice as per package directions.

While rice is cooking, combine celery soup, water, tuna, dill and peas in a small pot.
Heat over medium-high heat until bubbly; reduce heat to medium and cook until heated through. Stir frequently. Don't let this get too hot as it will get too thin.

When rice is done, so is the sauce. Spread rice on plate and cover with sauce.
If you like this book please share to your friends :
NEXT BOOKS

Rice - Arancini Undici  (fried Rice Balls With Peas And Mozzarella Rice - Arancini Undici (fried Rice Balls With Peas And Mozzarella

Rice - Arancini Undici  (fried Rice Balls With Peas And Mozzarella
2 cups water 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon of crumbled to a powder, saffron threads 1 cup Arborio rice 1 cup plus 2 tablespoons canned tomato sauce 3/4 cup freshly grated Pecorino Romano 1/2 cup cooked fresh, or thawed frozen peas 1/4 pound mozzarella, finely diced 1 cup fine dry bread crumbs Oil for frying In a large saucepan bring the water with the salt, pepper, and the saffron to a boil, add the rice, and simmer mixture, covered, stirring occasionally, for 15 to 20 minutes, or until the rice is just cooked through. Stir
PREVIOUS BOOKS

Rice - Seafood -  Herbed Shrimp With Citrus Rice Rice - Seafood - Herbed Shrimp With Citrus Rice

Rice - Seafood -  Herbed Shrimp With Citrus Rice
Jasmine Rice: 1 1/2 cups jasmine rice 3 cups water 1/2 tsp. salt 1 T. butter 1 tsp. each: lemon zest, lime zest, and orange zest, finely minced Bring water to boil, add rice, salt, butter and citrus zest. Cover, lower heat and cook until done, approximately 15 minutes. Herbed Shrimp: 1 1/2 lbs. shrimp (21-25 count), shelled and deveined 3 T. olive oil 2 T. butter 3/4 cup green onions (equal parts white and green), finely minced 1 tsp. jalapeño, finely minced 1 zucchini, halved lengthwise, then cut in 1/4-inch slices 1/2 tsp. salt 1 T. fresh ginger, finely minced
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT