A (cheap) retro classic with a couple twists.

• 1 1/2 cups jasmine rice
• 3 cups water
• 1 can mushroom soup
• 2 tbsp Dijon mustard
• 1 tsp black pepper
• 1 can flaked tuna
• 2 cups cooked peas
• 1/2 cup crushed crackers

Bring water, jasmine and a splash of olive oil to boil in a pot.  Cover and reduce to minimum heat for about 15 minutes. Pre-heat oven to 350F. Drain tuna and mash with a fork in a bowl.  Mash in black pepper and mustard.  Mix in the mushroom soup and 1/4 can of water.  Stir in peas.  Mix in cooked rice. Put mixture in a casserole dish and sprinkle with crushed crackers.  (If you like, sprinkle shredded cheese on top.)  Bake uncovered for 25 minutes.

PAIRS WITH: Phoenix Gold, Forbidden Fruit