Directions:
- TO MAKE THE RICE CASE: Cook rice and then mix all of the Rice Case ingredients together.
- Press into a greased pie plate to form the pie shell. Form the sides using a large spoon or with clean hands.
- TO MAKE THE FILLING: Drain and flake the tinned salmon- reserve the liquid from the can. I always remove and discard any dark skin and the salmon bones before flaking. the skin and bones.
- Spoon the flaked salmon over the rice shell.
- In a medium sized mixing bowl, combine the eggs, cheese, milk, salt and pepper, mustard, parsley, onion and the reserved salmon liquid. Then pour this mix over the salmon.
- Bake in a moderately slow oven 160°C for one hour or until firm. Leave to stand for 10 minutes after removing from the oven before slicing - the pie will slice better.
- Serve with a salad and Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.32 Kcal (977 kJ) | ||
| Calories from fat | 130.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.53g | 22% | |
|---|---|---|---|
| Cholesterol | 136.63mg | 46% | |
| Sodium | 505.65mg | 21% | |
| Potassium | 265.55mg | 6% | |
| Total Carbs | 4.32g | 1% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 21.62g | 43% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 286.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 180.51 Kcal (756 kJ) | ||
| Calories from fat | 101.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 22% | |
|---|---|---|---|
| Cholesterol | 105.7mg | 46% | |
| Sodium | 391.19mg | 21% | |
| Potassium | 205.44mg | 6% | |
| Total Carbs | 3.34g | 1% | |
| Sugars | 1.68g | 9% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 16.73g | 43% | |
| Vitamin C | 1.9mg | 4% | |
| Iron | 1.1mg | 8% | |
| Calcium | 222mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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