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Salmon Dill Pie
Ingredients:
2 1/2 cups (625 mL) cooked rice, cooled
6 eggs
Cooking spray
2 tsp (10 mL) oil
2/3 cup (150 mL) diced onion
1/2 cup (125 mL) diced celery
2/3 cup (150 mL) fat-free evaporated skim milk
1 tbsp (15 mL) chopped fresh dill or parsley
(or 1 tsp/5mL dried dill)
Dash of salt and pepper
1 can (170 g) salmon, drained
3/4 cup (175 mL) shredded low-fat Swiss cheese
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Instructions:
Stir together rice and one whisked egg. Spray 9-inch (23 cm) pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Heat oil in non-stick skillet. Cook onion and celery, stirring occasionally, until soft, about 5 minutes. Whisk together remaining eggs, evaporated milk, dill, salt and pepper in large bowl. Stir in onion mixture, salmon and half of the cheese. Spread in rice crust. Top with remaining cheese. Bake in preheated 375° F (190°C) oven until knife inserted in centre comes out clean, about 30 to 35 minutes.
Tip: May also be made with leftover cooked salmon or canned or leftover cooked tuna or crab meat.
Servings: 6
Preparation: 15 minutes
Cooking: 5 minutes
Baking: 30 minutes
Nutrients per serving:
Calories: 150
Carbohydrate: 15 g
Protein: 12 g
Fat: 5g
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Brunch & Main Entrées 