Salmon-Broccoli Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 6-8
UNITS: US

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
    teaspoons milk
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DIRECTIONS

  • 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.
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