Serves: 5
Prep Time: 30 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Indian
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 1 | lb. cod |
| 2 | eggs chopped |
| 1 | cup 1% milk |
| 1/4 | tsp. salt |
| 2 | Tbsp. curry powder |
| 1/4 | cup parsley chopped |
| 1 | cup mango chutney |
| 1 | package white sauce mix |
| 1/2 | cup pimentos drained and sliced |
Instructions
1. Cook rice according to package instructions.
2. Microwave fish, covered, for 3 to 6 minutes, until cooked. Cool slightly and break into bite-sized pieces.
3. Add cooked rice to fish and mix together.
4. Mix white sauce, milk and curry powder together in small saucepan.
5. Bring to a boil, stirring constantly, and cook until sauce thickens. Add to rice mixture.
6. Add egg, parsley, pimentos and salt to rice mixture and mix well.
7. Press into an oiled 8-inch ring mold. Cover with foil and bake at 350°F for 15 minutes. Remove from oven and cool slightly. To serve cold, cover and chill after baking.
8. To unmold, run a sharp knife around sides of mold to loosen rice mixture. Turn upside down and remove the mold. Serve with mango chutney.
Note: Used KNORR brand, 1.8 oz package of white sauce mix for nutritional analysis.
