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.
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