You may also like
Categories:
long grain rice egg Salmon Filling eggs milk Cheddar cheese spring onions red salmon frozen peas mixed greens lemon wedges
Viewed: 109 - Published at: 5 years agoIngredients
- 5.25 oz long grain rice
- 1 None egg, lightly beaten
- None None Salmon Filling
- 4 None eggs
- 3/4 cup 2% milk
- 3 oz Cheddar cheese, grated
- 2 None spring onions, chopped
- 1 (15 oz) can red salmon, drained, flaked
- 2 oz frozen peas
- None None mixed greens, to serve
- None None lemon wedges, to serve
Method
- Preheat oven to 350°F. Lightly grease an 8 inch pie dish.
- Bring rice and 1 2/3 cups water to a boil. Cook, covered, for 15-20 mins, until water is absorbed and rice is tender. Set aside to cool. Add egg and mix until combined. Press into prepared pie dish with the back of a wet spoon to line base and sides. Bake for 15 mins, until firm.
- Meanwhile, to make the filling, whisk together eggs and milk. Add cheese and spring onion. Season. Arrange salmon and peas over rice shell. Carefully pour egg mixture over top. Bake for 30-35 mins, until filling is set and top is golden. Let cool for 5 mins.
- Cut and serve with mixed greens and lemon wedges.
