Salmon-Rice Pie
"A good way to use leftover rice AND get your Omega-3s. This is a good way to use leftover white rice from Chinese take-out. This a great recipe to improvise with different filling ingredients."
photo by breezermom
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
RICE CRUST
- 1 1⁄2 cups cooked rice
- 1 cup shredded sharp cheddar cheese
- 1 egg, beaten
- 2 tablespoons chopped onions
-
FILLING
- 1 (7 3/4 ounce) can salmon
- 2⁄3 cup finely chopped broccoli
- milk
- 2 eggs, beaten
- 1⁄4 teaspoon dill weed
- salt and pepper
directions
- Preheat oven to 350 deg F.
- For Crust: Combine rice, cheese, egg and onion.
- Press into a buttered 9-inch pie plate.
- For Filling: Drain salmon, reserving liquid.
- Break salmon into large chunks and distribute over bottom of rice crust.
- Sprinkle broccoli over salmon.
- Add enough milk to reserved salmon liquid to equal 2/3 cup.
- Combine with eggs, dill, salt and pepper.
- Pour milk mixture carefully over salmon and broccoli.
- Bake at 350 deg F for 40 to 45 minutes or until a knife inserted near center comes out clean.
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Reviews
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I followed the recipe exactly. We did not enjoy this at all. Very bland. -
This was very tasty and we really enjoyed the rice crust. I love that it is a healthy and easy dish to prepare. After pressing the rice into the pie plate, I was concerned that there wasn't enough room for the remaining ingredients. My worry was needless as the balance of ingredients is perfect. Instead of canned salmon, I used about 11 oz of leftover salmon, 1 cup of broccoli, and 2/3 cup milk. It took about an hour for it to cook. Thanks for sharing. -
this was okay, Thanks fr sharing -
This was very good. It was go quick and easy to make. Thanks for posting.
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Absolutely loved the rice-crust idea! I can see using this for other dishes too. I wanted a bit more heat, so added some red pepper flakes to the egg mixture. Made for Best of 2012 tag game.
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Tweaks
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This was very tasty and we really enjoyed the rice crust. I love that it is a healthy and easy dish to prepare. After pressing the rice into the pie plate, I was concerned that there wasn't enough room for the remaining ingredients. My worry was needless as the balance of ingredients is perfect. Instead of canned salmon, I used about 11 oz of leftover salmon, 1 cup of broccoli, and 2/3 cup milk. It took about an hour for it to cook. Thanks for sharing.
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This was just....awesome. Made as written, except using freshly broiled salmon and milk for all of the liquid instead of canned salmon. The crust was great, the filling was delicious and nutritious...who could ask for more??! Made for Best of 2012 tag, and you can bet it will turn up in my cookbook for 2013!
RECIPE SUBMITTED BY
ClareVH
United States
