Salmon and Rice Pie

By Nitaj3

Ingredients

• 75 ml wild rice 3/4 cup
• 30 ml butter 2 tbsp
• 4 green onions, sliced 4
• 625 ml mushrooms, sliced 2 1/2 cup
• 2 celery stalks, diced 2
• 30 ml fresh dill, snipped 2 tbsp
• 30 ml fresh parsley, chopped 2 tbsp
• salt & pepper to taste -
• 4 cans sockeye salmon (each 7.5 oz / 213 g) 4
• 4 eggs 4
• 300 ml sour cream 1 1/4 cup
• pastry for deep double crust pie -
• 5 ml milk 1 tsp
• Serves: 6

Details

Servings 6

Preparation

Step 1

Rinse rice in sieve. In small saucepan, cover rice with 4 cups (1 L) cold water. Bring to boil. Reduce heat, cover and simmer for 45 minutes or until just tender. Drain and transfer to large bowl.

Meanwhile, in large skillet, melt butter over medium heat. Cook onions, mushrooms and celery for about 10 minutes or until mushroom liquid is evaporated, stirring often. Cool and add to rice along with dill, parsley, salt and pepper. Drain salmon well and break into large chunks. Gently stir into rice.

In small bowl, beat 3 of the eggs, blend in sour cream. Pour into rice mixture and gently combine.

Line deep 10 inch (25 cm) pie plate. Spoon in filling and pat down. Cover with top pastry. Trim and flute edge. Beat remaining egg with milk. Brush over pastry. Cut steam vents in top. Bake in preheated 400 F (200 C) oven for 15 minutes. Reduce heat to 375 F (190 C) and bake for 35 minutes longer or until crust is golden brown. Let stand 30 minutes before serving.

Serves: 6