I immediately thought about our Gluten-free Stewbie family when I came across this one: Gluten free - Tuna Rice Pie Ingredients 15 g butter or margarine , melted 1 extra large egg, beaten 750 ml cooked brown rice (200g raw) Salt and pepper to taste. 100 g (250 ml) cheddar cheese, grated 2 rashers rindless bacon, chopped 1 spring onion, thinly sliced 125 ml finely chopped celery 15 ml sunflower / canola oil 2 x 185 g cans of tuna, drained and flaked 2 extra large eggs, beaten (extra) 15 ml mayonnaise (gluten free) 190 ml milk 15 ml corn flour Sliced celery and spring onion curls to garnish. Method Combine the melted butter, egg, rice and seasoning, blend well. Press onto base and up sides of a well-greased 300 mm-diameter pie dish/plate. Sprinkle three quarters of the cheese over rice, fry bacon, spring onion and celery in oil, add tuna, stir well. Spoon into prepared crust, level surface. Beat together the extra eggs, mayonnaise, milk, cornflour and seasoning. Pour over the tuna mixture, bake at 180 degrees for 35 to 40 minutes, or until filling has set. Sprinkle remaining cheese on top, allow to melt. Garnish with sliced celery and spring onion curls. Serve hot or cold, with a mixed/toss salad. Serves 6 to 8. Microwave Continue as for recipe. Place bacon, onion, celery and oil in a heat resistant bowl, microwave on high power (100%) for 2 minutes, stirring once. Continue as for recipe. Place piedish/plate on an upturned saucer, microwave on medium high power (70%) for 12 to 15 minutes or until set. Per serving: 2010 kJ; 36,5 carbohydrates; 32,5 g protein; 21 g fat, 228 mg cholesterol (223 mg if you used margarine); 2,1 g fibre.
