Salmon Dill Pie With Rice Crust
Ready In: 30 mins
Serves: 6
Ingredients
- 2 1⁄2 cups cooked rice, cooled
- 6 eggs
- cooking spray
- 2 teaspoons oil
- 2⁄3 cup onion, diced
- 1⁄2 cup celery, diced
- 2⁄3 cup fat-free evaporated skim milk
- 1 tablespoon fresh dill (or 1 tsp. dried dill) or 1 tablespoon parsley, chopped (or 1 tsp. dried dill)
- 1 (170 g) can salmon, drained
- 3⁄4 cup swiss cheese, low-fat, shredded
Directions
- Stir together rice and one whisked egg. Spray 9-inch pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate.
- Heat oil in non-stick skillet. Cook onion and celery, stirring occasionally, until soft, about 5 minutes.
- Whisk together remaining eggs, evaporated milk, dill, salt and pepper in large bowl.
- Stir in onion mixture, salmon and half of the cheese. Spread in rice crust. Top with remaining cheese.
- Bake in preheated 375F oven until knife inserted in center comes out clean, about 30-35 minutes.
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