Del Monte Sweet Peas Juliette 1959
"Tuna and rice dish. May need more peas and tuna. They packed them tighter back then. They had 3 cups of cooked rice."
Original is 6 servings
Ingredients
- Sauce
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- Rice
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- Garnish
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Nutritional
- Serving Size: 1 (347.9 g)
- Calories 434.1
- Total Fat - 12.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 35 mg
- Sodium - 758.4 mg
- Total Carbohydrate - 61.3 g
- Dietary Fiber - 3.8 g
- Sugars - 5.5 g
- Protein - 17.6 g
- Calcium - 208.3 mg
- Iron - 1.8 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Start rice, mixing in can of tuna; cook on low simmer covered 20 minutes. (I'm using rice cooker) they also blended in tuna later I'm not)
Step 2
Take off heat leave covered 5 minutes.
Step 3
Mix in cheese and pack in a Pam sprayed bowl (see original below)
Step 4
Meanwhile, heat butter.
Step 5
Sauté onion in butter until tender.
Step 6
Add cornstarch dissolved in liquid from peas and pimento.
Step 7
Whisk, stirring constantly until thickened.
Step 8
Add peas and pimiento and heat.
Step 9
Combine hot rice, tuna, and cheese.
Step 10
Season to taste.
Step 11
Pack into 1 quart ring or other simple mold.
Step 12
Turn out on a hot serving dish.
Step 13
Serve with hot pea mixture over the top.
Tips
No special items needed.
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