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Lenten Idea Baked in a Pie : Salmon, Broccoli, Rice Combo Is a Fine Main-Dish Selection

February 18, 1988

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.

SALMON-RICE PIE

1 (7 3/4-ounce) can salmon

Rice Crust

2/3 cup finely chopped broccoli

Milk

2 eggs, beaten

1/4 teaspoon dried dill weed

1/8 teaspoon salt

1/8 teaspoon black pepper

Drain salmon, reserving liquid. Break salmon in large chunks and distribute over bottom of Rice Crust. Sprinkle broccoli over salmon.

Add enough milk to reserved salmon liquid to equal 2/3 cup. Combine with eggs, dill, salt and pepper.

Pour milk mixture carefully over salmon and broccoli. Bake at 350 degrees 40 to 45 minutes or until knife inserted near center comes out clean. Makes 6 servings.

Rice Crust

1 1/2 cups cooked rice

1 cup shredded sharp Cheddar cheese

1 egg, beaten

2 tablespoons chopped onion

Combine rice, cheese, egg and onion. Press into buttered 9-inch pie plate.

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