A different way to get your family to eat more vegetables without complaining is to incorporate them into a recipe. This is what I did when I made this oriental tuna and rice dish. My recipe is easy and delicious with lots of onion, celery and cauliflower in a creamy mushroom soup base accented with a bit of molasses, ginger and soy sauce before served over a bed of cooked white rice.
A benefit of making this tuna dish is it is not overly complicated to prepare. The hardest part will be chopping the onion and celery, cooking the rice and then whipping together this simple sauce.
Another reason to love my oriental tuna and rice is because it also is quite economical if you’re trying to watch your food budget. With the high costs of everything, including food right now, you will be surprised at helpful and satisfying this recipe is.
You’re probably wondering why I use two cups of uncooked rice since you may have some leftover. The reason that I use that amount is because with what is left can be used to make my apples and rice pudding recipe. I usually have about a cup of cooked rice leftover so just divide the ingredients and make a forth of that apples and rice recipe.
I hope that you’ll want to try my oriental tuna and rice because it is a tasty alternative to change up your menu with all the awesome flavor it has.
Oriental Tuna and Rice
1 can of tuna in water (5-oz.)
1 can of cream of mushroom soup (10.5 oz.)
½ cups of milk
2 cups of finely chopped onion
2 cups of finely chopped celery
1 tablespoon of molasses
½ teaspoons of ground ginger
2 tablespoons of soy sauce
½ teaspoons of salt
3 tablespoon of olive oil
2 cups of uncooked rice
2 cups of frozen cauliflower pieces
Fry the chopped onion and celery in the olive oil.
On another burner, cook the raw rice under done.
As the onions and celery start browning, stir in the frozen cauliflower pieces and continue heating until the vegetables are tender and the onions are golden brown.
Stir in the undrained tuna, cream of mushroom soup, milk, soy sauce, molasses, and salt to heat thoroughly through.
Serve the tuna mixture over a bed of cooked white rice.
ENJOY!
My recipe is easy and delicious with lots of onion, celery and cauliflower in a creamy mushroom soup base accented with a bit of molasses, ginger and soy sauce before served over a bed of cooked white rice.
Course:
Dinner, Entree, Lunch, Main Dish
Cuisine:
Chinese
Keyword:
oriental tuna and rice, tuna and mushroom soup, tuna and rice recipe
:
-
1
can of tuna in water
5-oz. -
1
can of cream of mushroom soup
10.5 oz. -
½
cups
of milk -
2
cups
of finely chopped onion -
2
cups
of finely chopped celery -
1
tablespoon
of molasses -
½
teaspoons
of ground ginger -
2
tablespoons
of soy sauce -
½
teaspoons
of salt -
3
tablespoon
of olive oil -
2
cups
of uncooked rice -
2
cups
of frozen cauliflower pieces
-
Fry the chopped onion and celery in the olive oil.
-
On another burner, cook the raw rice under done.
-
As the onions and celery start browning, stir in the frozen cauliflower pieces and continue heating until the vegetables are tender and the onions are golden brown.
-
Stir in the undrained tuna, cream of mushroom soup, milk, soy sauce, molasses, and salt to heat thoroughly through.
-
Serve the tuna mixture over a bed of cooked white rice.
-
ENJOY!
