Total Time
1hr 55mins
Prep 20 mins
Cook 1 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.

Ingredients Nutrition

  • 34 cup short-grain brown rice
  • 1 12 cups water, spring water if you have it
  • 1 teaspoon dark sesame oil
  • 18 teaspoon sea salt
  • 14 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

Directions

  1. 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.
  2. 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.
  3. Mix the cooked rice, salad dressing, mustard, and cheese.
  4. Press this mixture into the bottom and sides of a well oiled 9" pie pan.
  5. 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.
  6. Remove the pie pan and set aside.
  7. Make an even layer of the salmon in the pie crust.
  8. Sprinkle the chopped water chestnuts and broccoli over the top of the salmon.
  9. Wisk the eggs and milk together and pour over the top.
  10. Place the pie pan bake in the oven.
  11. Cover and bake for 40 minutes.
  12. Remove and let cool for 15 minutes.
  13. Slice and serve.