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.

• Ready In: 50 mins
• 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 3/4ounce) can salmon
• 2⁄3 cup  finely chopped broccoli
•  milk
• 2  eggs, beaten
• 1⁄4 teaspoon dill weed
•  salt and pepper

Directions

1. Preheat oven to 350 deg F.
2. For Crust: Combine rice, cheese, egg and onion.
3. Press into a buttered 9-inch pie plate.
4. For Filling: Drain salmon, reserving liquid.
5. Break salmon into large chunks and distribute over bottom of rice crust.
6. Sprinkle broccoli over salmon.
7. Add enough milk to reserved salmon liquid to equal 2/3 cup.
8. Combine with eggs, dill, salt and pepper.
9. Pour milk mixture carefully over salmon and broccoli.
10. Bake at 350 deg F for 40 to 45 minutes or until a knife inserted near center comes out clean.