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Cook1 hr 35 mins
This recipe is taken from "Dutch Oven Cooking" by John G. Ragsdale with only a few little tweeks of my own. It's great to take out on a pack trip. Just in case you don't catch anything fresh.
- 3⁄4 cup short-grain brown rice
- 1 1⁄2 cups water, spring water if you have it
- 1 teaspoon dark sesame oil
- 1⁄8 teaspoon sea salt
- 1⁄4 cup salad dressing, I like to use a Miso-Vinegerette
- 2 tablespoons Dijon mustard
- 1 cup white cheddar cheese, grated
- 1 (15 1/2 ounce) can salmon, drained and crumbled
- 1 (6 ounce) can water chestnuts, drained and chopped. You can also use dried chestnuts if you have them. Prepare them ahead of time
- 1 cup broccoli, chopped
- 2 eggs
- 2 teaspoons milk
- Preheat a 12" dutch oven to about 375 degrees. This is done over a light bed of coals with the lid loaded moderately, but evenly.
- Place the water In another pot and bring to a boil. Lower the heat. Add the rice, cooking oil, and salt. Cover and simmer for 45 minutes, or until rice is cooked.
- Mix the cooked rice, salad dressing, mustard, and cheese.
- Press this mixture into the bottom and sides of a well oiled 9" pie pan.
- Bake the crust in the dutch oven for 10 minutes. Be sure to place the pie pan on a trivet to allow the air to circulate and prevent burning on the bottom.
- Remove the pie pan and set aside.
- Make an even layer of the salmon in the pie crust.
- Sprinkle the chopped water chestnuts and broccoli over the top of the salmon.
- Wisk the eggs and milk together and pour over the top.
- Place the pie pan bake in the oven.
- Cover and bake for 40 minutes.
- Remove and let cool for 15 minutes.
- Slice and serve.