Salmon-Broccoli Pie

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.

Ready In:
1hr 55mins
Serves:
Units:

ingredients

  • 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

  • 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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@Chef Gardoani
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@Chef Gardoani
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"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."

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  1. Chef Gardoani
    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.
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