Ingredients
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1 1/2 cups water
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1 teaspoon salt
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1/2 cup long grain rice
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1 tablespoon margarine or 1 tablespoon butter
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1 cup finely chopped celery
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1/4 cup finely chopped onion
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2 eggs
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1/2 cup shredded swiss cheese
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1 (7 3/4 ounce) can salmon, undrained and flaked
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1/2 cup 2% low-fat milk or 1/2 cup skim milk
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1 pinch nutmeg
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1 pinch curry powder
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1 pinch cinnamon
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1 pinch fresh ground pepper
Instructions
- Bring water and salt to a boil, add rice, bring to boil again, cover, reduce heat and simmer about 15 minutes, until all water is absorbed and rice is tender.
- Grease a 9 inch pie plate with 1 teaspoon margarine.
- Melt remaining margarine in a fry pan.
- Sauté celery and onion about 4 minutes until tender.
- Beat 1 egg with pepper and mix into rice.
- Press rice onto bottom and sides of prepared pie plate to form crust.
- Sprinkle half the cheese over rice.
- Spread with half the celery mixture and salmon.
- Top with remaining celery mixture and cheese.
- Beat together remaining egg, milk, nutmeg, curry powder and cinnamon.
- Pour over ingredients in pie plate.
- Bake in 375 degree oven for 30 to 35 minutes until a tester inserted in the centre comes out clean.
- Cool 5 minutes.
- Cut into 6 wedges.
- Diabetic- 1 wedge; 2 protein choices; 1 starchy choice; 1 fats and oils choice.