Tuna Rice Loaf - cooking recipe

Ingredients

2 cups brown rice
1 large onion, finely chopped
2 teaspoons curry powder
2 tablespoons butter
1/3 cup celery, chopped
2 tablespoons flour
2 cups milk
1/4 cup fruit chutney
185 g canned chunk style tuna, flaked & drained
salt
1 pinch nutmeg
2 tablespoons parsley, chopped
2 eggs, lightly beaten
1/2 cup grated tasty cheese

Preparation

Cook the riuce in boiling water until tender, drain thoroughly.
Gently fry the onion and curry powder in butter until softened, add the celery and cook another minute.
Sprinkle in the flour, stir for a minute or two and then gradually stir in the milk and cook, stirring until boiling.
Add the fruit chutney, tuna, salt, nutmeg, rice & parsley. Remove from heat & slowly stir in the eggs.
Turn into a 23cm x 12cm loaf tin, lined with aluminium foil, smooth top & sprinkle with the cheese.
Bake at 180.C for 35-45 mins or until browned, remove from oven and leave for about 5 mins before turning out.