Pork and apple rissoles
25 mins
1¼ cup basmati or long grain white rice
1 tbsp olive oil
1 onion, diced
1 tsp mild curry powder*
2½ cups salt-reduced stock*
2 cups frozen carrots, peas & corn mix
1 x 425g can tuna in springwater, drained
2 tomatoes, diced
1/3 cup fresh parsley, chopped
You can swap:
Step 1
Rinse rice under cold water until water runs clear. Drain.
Step 2
Heat the olive oil in a large pan over medium heat.
Step 3
Add the onion and curry powder and cook until soft.
Step 4
Add the rice and cook, stirring, for 1 minute.
Step 5
Add the stock, cover and simmer over low for 7 minutes or until the stock is nearly absorbed.
Step 6
Stir through the carrots, peas and corn. Cover and cook for 3 minutes or until rice is cooked.
Step 7
Flake the tuna into large pieces. Add to the rice with the tomatoes, lemon juice and parsley. Stir carefully until just combined.
Food safety: if you are taking leftovers for lunch, the tuna pilaf needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
We will send this recipe to your inbox. Read our privacy collection statement first.