Tuna and wild rice bake

Tuna and wild rice bake

Calories per serving 350 serves 4 225 g (8 oz) mixed long grain white and wild rice low fat cooking spray 150 g (5 1/2 oz) button mushrooms, sliced 225 g (8 oz) leeks, sliced 4 celery sticks, sliced 350 g can of 99% fat free condensed mushroom soup 185 g can of tuna in brine, drained and flaked 300 ml (10 fl oz) skimmed milk 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill 50 g (1 3/4 oz) half fat Cheddar cheese, grated salt and freshly ground black pepper 1. Cook the white and wild rice as directed on the packet and drain thoroughly. 2. Meanwhile, heat a large saucepan and spray it with low fat cooking spray. Add the mushrooms, leeks and celery, and cook them over a medium to low heat, stirring, until the vegetables have softened. 3. Mix in the mushroom soup, tuna, skimmed milk, dill and seasoning. Add the cooked rice and stir well. 4. Preheat the oven to Gas Mark 5/l90°C/fan oven 170°C. 5. Spoon the rice mixture into an ovenproof dish and top with the grated cheese. 6. Bake for 20 minutes until the cheese is melted and bubbling. Serve hot.