1 1/4 c. uncooked brown rice
3 c. water
1 tbsp. butter
1 c. chopped celery
1 sm. onion, finely diced
1/2 c. plain low fat yogurt
1 c. milk
1/2 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
2 (7 oz.) can tuna, water packed, drained
1 (10 oz.) pkg. frozen peas, thawed

1. Combine rice and water in large saucepan. Bring to a boil. Reduce heat, cover and cook 35 minutes. Remove from heat. Add butter.

2. Add celery, onion, yogurt and milk.

3. Add salt, pepper and tarragon; mix well.

4. Add flaked tuna and thawed peas; mix well.

5. Turn into 2 quart casserole. Bake in 350 degree oven for 30 minuets.

6. Top with shredded cheese and paprika. Serves 6.