Name: Salmon and rice pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 3/4 cup (150g) long grain rice; 1 egg, lightly beaten; salad leaves, lemon wedges,to serve; Salmon filling; 4 eggs; 3/4 cup (185ml) milk; 3/4 cup (90g) grated tasty cheese; 2 green onions (shallots), chopped; 415 gram can red salmon, drained, flaked; 1/2 cup frozen peas

Salmon and rice pie

Serves 8

Prep

10M

Cook

Total

1H 10M

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Ingredients

3/4 cup (150g) long grain rice

1 egg, lightly beaten

salad leaves, lemon wedges,to serve

Salmon filling

4 eggs

3/4 cup (185ml) milk

3/4 cup (90g) grated tasty cheese

2 green onions (shallots), chopped

415 gram can red salmon, drained, flaked

1/2 cup frozen peas

Method

1.Place rice and 1 1/2 cups water in a saucepan. Bring to boil and cook, covered, for 15-20 minutes, until water is absorbed and rice is tender. Transfer to a bowl and set aside to cool.

2.Preheat oven to 180°C (160°C fan-forced). Lightly grease a 20cm pie dish.

3.Add egg to rice and mix well. Press into prepared pie dish with back of a wet spoon to line base and sides. Bake for 15 minutes, until shell is firm.

4.To make filling, whisk eggs and milk together. Add cheese and green onion and season. Scatter salmon and peas over rice shell. Carefully pour over egg mixture. Bake for 30-35 minutes, until filling is set and top is golden.

5.Remove from oven and set aside for 5 minutes. Cut and serve with salad leaves and lemon wedges.

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