TUNA RICE PIE: Daily Diabetic Recipe

TUNA RICE PIE

Yield: 1 pie (6 servings)
Source: "The New Family Cookbook for People With Diabetes"

INGREDIENTS
- 1/3 cup uncooked white rice
- 1/4 teaspoon salt
- 1 teaspoon margarine
- 2 large eggs, or 1/2 cup egg substitute
- One 6-1/2 ounce can water-packed tuna or salmon, drained, flaked
- 3/4 cup fat-free milk
- 1-1/2 cups fresh or thawed frozen peas
- 1 tablespoon chopped fresh parsley,
or 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground nutmeg
- 4 slices (4 ounces) reduced-fat Swiss
or reduced-fat Colby cheese

DIRECTIONS
Preheat the oven to 350 degrees F.
Prepare a 9-inch pie pan with nonstick pan spray.

Combine the rice, 1 cup water, and the salt in a small
saucepan; bring to a boil, cover and simmer 14 minutes.
Separate the rice grains with a fork.

Beat 1 egg in a small bowl. Stir the margarine and beaten egg
(or 1/4 cup egg substitute) into the rice mixture. Press the
rice against the sides and bottom of the pie pan to make a
crust. Spread the tuna or salmon evenly over the rice.

In a saucepan, heat the milk and peas to a simmer. Add the
parsley, pepper, and nutmeg. Beat the remaining egg and stir
it into the milk mixture. Pour over the tuna.

Layer slices of cheese over the top. Bake for about
25 minutes. Cut the pie in 6 equal wedges.

Nutritional Information Per Serving (1 wedge):
Calories: 190, Fat: 5 g, Cholesterol: 86 mg, Sodium: 322 mg,
Carbohydrate: 16 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 19 g
Diabetic Exchanges: 1 Starch, 2 Lean Meat