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Tuna Vegetable Pilaf

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2 tablespoons butter
cup chopped scallions
2 cup brown rice
3- cup clear vegetable broth
1 teaspoon salt
teaspoon Tabasco sauce
cup hulled sunflower seeds
cup diced pared carrot
1 medium zucchini, halved lengthwise, sliced inch thick
1 package 10 ounces frozen broccoli spears, thawed, cut into 1 inch pieces
3 cans 7 ounces each tuna in oil


Melt butter in 3 quart Dutch oven. Add scallions and rice. Cook until rice is golden brown, stirring frequently. Stir in broth. Bring to a boil. Bake, covered, at 375 degrees for 45 minutes. Stir in remaining ingredients except tuna. Bake for 20 to 25 minutes longer.

Stir in Tuna before serving.

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