By ClareVH on February 13, 2004
Photo by breezermom
Photo by breezermom
"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."
Serving Size: 1 (140 g)
Servings Per Recipe: 6
"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."
"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."
"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!"
"I set a portion aside, but when I opened the refrigerator, my plate was replaced with birdseed. Well, I can't blame Pepper, my cockatiel, for stealing my lunch. I mean, after all, salmon was involved."
"Wonderful! This is very easy to make and tastes delicious. A great way to use up leftover rice. I used a single salmon patty broken into pieces and doubled the dill weed. Otherwise followed exactly. This is a great weeknight dinner. I've made it twice already! [Made for the All You Can Cook Buffet]"
"This was excellent! I used fresh broccoli which I lightly steamed until crisp tender. I also added a little red bell pepper finely chopped and left raw. It is a GREAT recipe which you could try lots of different veggies and flavors. I love the salmon/broccoli combo though. Looks great, tastes great, and very easy to prepare. A healthy and complete meal with a side salad."
"I love salmon pie and this one is healthier than the other recipes I made. I like that the crust is made with rice. It's very easy to do and the taste is great. Thanks Clare :) Made for Cookbook tag game"
"Straight from the bottom of my poor college student heart, I thank you! This is so delicious, cheap, easy, filling, healthy, versatile, etc... Didn't have a pie pan, so I used my trusty little 8" cast iron skillet. This caused the cooking time to be more like an hour, but it came out fine anyways. Didn't use dill because I didn't have it, and I used yellow rice. I highly recommend using yellow rice. Thank you so much again!"
"We loved this!! I love the crust and will definitely be using it for other things, although the broccoli and salmon were wonderful. This was the perfect solution to my problem of having leftover rice, salmon, and broccoli! Thanks!"
"What an amazing crust - WOW this has so many uses. Tonight I cooked exactally as the recipe was written and all our family throughly enjoyed it. The egg really puffs up and holds the rice mix together wonderfully. Next time I'd love to add some liquid smoke to the milk/salmon liquid mixture, I think it would work wonderfully together. I also think that you could (and I will) really experiment with the fillng. Thanks for posting a great recipe. "
"I’d happily give 5 stars just for this pie crust: fabulous! Deliciously crunchy and so flavoursome! I’ll be using it a lot in future with other recipes I sometimes hesitate to make because of the pastry! I added 4 cloves of finely chopped cloves of garlic to the onions in the pie crust and (so as to reduce the fat content), I used only ½ cup of cheese, but it was a sharp cheese so it still provided plenty of flavour. I made my filling with a can of red salmon, a packet of thoroughly thawed and squeeze-dried spinach and a generous handful of roughly chopped baby spinach leaves, dill (of course!) and a pinch of nutmeg, and the other listed ingredients. I used low-fat milk. Delicious warm and at room temperature, so I know I’ll be making this often for healthy take-to-work lunches; and I also really look forward to making it for others. I ate this with a small serve of PanNan’s Greek Pasta Salad Recipe #140509. Thanks for sharing this wonderful recipe!"
"Excellent recipe. I made this for supper tonight along with an apple salad and it made such a great meal. I was a little concerned as I try to not go into recipes blind. I'm glad I tried this one, my dh said you'll have to leave a review for this one. I made this with 2% cheddar cheese, egg whites, and skim milk and I also sprinkled just a little (about 1/4 cup) cheese on top. We will definitely be making this again. Thanks for sharing."
"Man, was this good! I've made it twice in the last week and my family joins me in a rave review! I served it with cocktail sauce on the side. Also decreased the cheese slightly (we are cutting down on fat) and was still yummilicious! So easy, too. Will become my new favourite potluck dish."