Salmon Pie With Rice Crust |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A delicious way to enjoy a low calorie recipe. This came from a 1986 Weight Watchers cookbook. Ingredients:
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 |
Directions:
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.
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