Tuna Curry in Rice Ring
1/4 cup snipped parsley
5 cups hot cooked rice*
2 7-ounce cans solid-pack tuna, drained
1 tablespoon lemon juice
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1 teaspoon minced onion
1 tablespoon minced parsley
6 tablespoons PREAM (Annie's note: I had no idea what this was, so I looked it up. It's coffee creamer.)
4 tablespoons flour
1 teaspoon salt
1 teaspoon curry powder
1 3/4 cups water
With fork, lightly stir 1/4 cup parsley into hot race; gently pack rice mixture into greased 1-quart ring mold**. Let stand 1 to 2 minds.; invert onto heated platter and keep warm while preparing Tuna Curry. In a small bowl, combine tuna, lemon juice, celery seed, mustard and 1 tablespoon parsley; let stand for 5 mins. In saucepan, combine PREAM, flour and curry powder. Add water; cook and stir until mixture boils and is thickened. Add tuna mixture; blend and heat thoroughly. fill center of rice ring with Tuna Curry. Makes 5 to 6 servings.
*Use 1 1/4 curs raw regular or processed rice or 2 1/2 cups packaged precooked rice prepared according to package directions.
**If ring mold is not available, spoon rice onto heated platter to form ring.
All original writing and art copyright A. Dameron 2000-2010