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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A good way to use leftover rice AND get your Omega-3s. This is a good way to use leftover white rice from Chinese take-out. This a great recipe to improvise with different filling ingredients. Ingredients:
1 1/2 cups cooked rice |
1 cup shredded sharp cheddar cheese |
1 egg, beaten |
2 tablespoons chopped onions |
1 (7 3/4 ounce) can salmon |
2/3 cup finely chopped broccoli |
milk |
2 eggs, beaten |
1/4 teaspoon dill weed |
salt and pepper |
Directions:
1. Preheat oven to 350 deg F.
2. For Crust: Combine rice, cheese, egg and onion.
3. Press into a buttered 9-inch pie plate.
4. For Filling: Drain salmon, reserving liquid.
5. Break salmon into large chunks and distribute over bottom of rice crust.
6. Sprinkle broccoli over salmon.
7. Add enough milk to reserved salmon liquid to equal 2/3 cup.
8. Combine with eggs, dill, salt and pepper.
9. Pour milk mixture carefully over salmon and broccoli.
10. Bake at 350 deg F for 40 to 45 minutes or until a knife inserted near center comes out clean.
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