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Salmon Pie In Rice Crust

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, P
    MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 eggs

    2. 2 c. cooked long grain rice

    3. 1 oz. cheddar cheese, shredded

    4. 1/2 tsp. salt

    5. 1/8 tsp. white pepper

    6. 1/2 c. finely chopped celery

    7. 1/4 c. finely chopped green bell pepper

    8. 1/4 c. finely chopped onion

    9. 1 c. tomato sauce

    10. 8 oz. skinned, drained, canned salmon, flaked

    11. 3 oz. Swiss cheese, shredded

    12. 1 c. skim milk

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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.

    3. servings.

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