This was adapted from The Great Australian Rice Book. I served it with a simple green salad, followed by some low fat chocolate ice-cream.

BEEF, TOMATO & LEMON CANNELLONI
Serves 6

1 onion, finely diced
4 tsp oil(originally 8)
400g very lean ground beef
1 tsp dried oregano
2 tbsp lemon juice
grated rind of 1 lemon
salt & pepper to taste
2 tsp dijon mustard
4 tsp chile garlic sauce (originally 8, but can't taste lemon with 4?)
2 cans (14 oz each) peeled tomatoes
2 cups water
2 cups cooked quick brown rice
9oz cannelloni tubes

In a saucepan, saute onion in oil 2 mins before adding beef. Stir till beef is cooked. Add oregano, lemon juice & rind, seasonings, mustard & sauce & stir till the beef is well coated. Add tomatoes & water & mix well. Simmer, covered, for 1 1/2 hrs, stirring every now & then. Divide sauce in half. Into one half, fold in rice. Fill cannelloni tubes with the rice mixture & place them in a baking dish. Cover the tubes with remaining sauce & cover baking dish with foil. Bake in a hot, preheated oven(400F) for 35-40 mins. Serve sprinkled with parmesan cheese & garnished with basil leaves.