Refresh your repertoire of Lenten recipes with a savory, main dish pie. The custard-like filling of Salmon-Rice Pie is flecked with colorful flakes of canned salmon and chopped broccoli. Dill adds a complementary accent.
The pie's unique crust is easily prepared by combining cooked rice, shredded Cheddar cheese, egg and chopped onion, then pressing into a buttered pie plate before adding the filling. Bake 40 to 45 minutes, or until a knife inserted near the center comes out clean.
Even in households where days of abstinence are not observed, this recipe should not be overlooked. Serve the pie with bread or rolls, fresh fruit and a favorite beverage.
1 (7 3/4-ounce) can salmon
2/3 cup finely chopped broccoli
2 eggs, beaten
1/4 teaspoon dried dill weed