1¼ cup basmati or long grain white rice
1 tbsp olive oil
1 brown onion, diced
1 tsp mild curry powder*
2½ cups salt reduced stock*
1 cup frozen carrots, peas & corn mix
1 x 425g tin tuna in springwater, drained
2 tomatoes, diced
Juice of 1 lemon
1/3 cup fresh parsley, chopped
Rinse rice under cold water until water runs clear. Drain.
Heat the olive oil in a large pan over medium heat. Add the diced onion and curry powder and cook until soft. Add the rice and cook, stirring, for 1 minute.
Add the stock, cover and simmer over low for 7 minutes or until the stock is nearly absorbed.
Stir through the carrots, peas and corn. Cover and cook for 3 minutes.
Flake the tuna into large pieces. Add to the rice with the tomatoes, lemon juice and parsley. Stir carefully until just combined.
*Gluten free if using gluten free stock and curry powder