Title: Salmon Pie in Brown Rice Crust
Categories: Seafood Pie
Yield: 5 Servings
| 1 1/2 | c | Cooked brown rice |
| 1/3 | c | Chopped onions |
| 1 | tb | Butter |
| 7 | oz | Pink salmon |
| 1 | tb | Lemon juice |
| 4 | | Eggs, lightly beaten |
| 1 | c | Milk |
| 2 | tb | Chopped fresh parsley |
| 1 | ts | Oregano |
| 1/8 | ts | Freshly grated nutmeg |
Press the cooked rice into an oiled nine-inch pie plate. Bake at 350^ just
until dry (about 5 minutes); cool. In a skillet, saute the onions in the
butter until transparent. If using canned salmon, drain the salmon,
reserving the liquid. Add the salmon to the onion, combine well and place
in the bottom of the pastry shell. Sprinkle with lemon juice. Beat the
eggs lightly, add the milk and any reserved liquid, parsley, oregano and
nutmeg. Pour over the salmon. Bake at 350^ for 50 minutes or until firm.
Serves 4 - 6. Source: Prevention Magazine. MM: Lyn.