Salmon Pie With Rice Crust

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 eggs
• 2 cups cooked long-grain rice
• 1 ounce cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup celery, finely chopped
• 1/4 cup onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1 cup tomato sauce
• 8 ounces canned salmon, drained, skinned & flaked
• 3 ounces swiss cheese, shredded (swiss)
• 1 cup skim milk

Recipe

• 1 preheat oven to 425. in medium bowl beat 1 egg and add rice, cheddar cheese, salt and pepper, mixing well. spray an 8 x 8 square pan with cooking spray and press the rice mixture into the bottom of pan and up sides to form a crust. bake until lightly browned - 15 - 20 minutes. remove from oven; set aside.
• 2 reduce oven temp to 350, spray skillet with noncook spray and cook celery, onion and bell peppers until softened (1 - 2 minutes). stir in tomato sauce; reduce heat and let simmer 2 - 3 minutes. transfer to medium mixing bowl; add salmon and swiss cheese, mixing well.
• 3 in a small bowl, whisk together the milk and remaining eggs. add to the salmon mixture, stir thoroughly. pour salmon mixture into crust, bake on middle rack for 40 - 45 minutes (until pie is lightly browned and a knife, inserted in centre, comes out clean). remove from oven, let stand 5-10 minutes before serving.