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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a simple open pie with a rice case.It's filled with red salmon, onion and cheese. It's one of my families favourite pies. My mother had it given to her many years ago. It's gluten free as it has no flour, although be careful to check your curry and mustard powders are also gluten free if required for your diet. This pie travels well and is also a good dish for a buffet. Ingredients:
1 1/2 cups long grain rice, measured uncooked |
1 small onion, finely chopped |
30 g butter, melted |
1 egg, beaten |
salt and pepper |
1/2 teaspoon curry powder |
220 g tinned red salmon |
1 small onion, finely chopped |
2 eggs, beaten |
1/2 cup milk |
salt and pepper |
1/4 teaspoon mustard powder |
1 tablespoon parsley, chopped |
125 g grated cheese |
Directions:
1. TO MAKE THE RICE CASE: Cook rice and then mix all of the Rice Case ingredients together.
2. Press into a greased pie plate to form the pie shell. Form the sides using a large spoon or with clean hands.
3. 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.
4. Spoon the flaked salmon over the rice shell.
5. 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.
6. 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.
7. Serve with a salad and Enjoy!
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