Salmon-broccoli Pie

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 6
• 3/4 cup short-grain brown rice
• 1 1/2 cups water, spring water if you have it
• 1 teaspoon dark sesame oil
• 1/8 teaspoon sea salt
• 1/4 cup salad dressing, i like to use a miso-vinegerette
• 2 tablespoons dijon mustard
• 1 cup 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

Recipe

• 1 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.
• 2 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.
• 3 mix the cooked rice, salad dressing, mustard, and cheese.
• 4 press this mixture into the bottom and sides of a well oiled 9" pie pan.
• 5 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.
• 6 remove the pie pan and set aside.
• 7 make an even layer of the salmon in the pie crust.
• 8 sprinkle the chopped water chestnuts and broccoli over the top of the salmon.
• 9 wisk the eggs and milk together and pour over the top.
• 10 place the pie pan bake in the oven.
• 11 cover and bake for 40 minutes.
• 12 remove and let cool for 15 minutes.
• 13 slice and serve.