Salmon And Rice Pie

• 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

1. Preheat oven to 350u0b0F. Lightly grease an 8 inch pie dish.
2. 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.
3. 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.
4. Cut and serve with mixed greens and lemon wedges.

long grain rice, egg, salmon filling, eggs, milk, cheddar cheese, spring onions, red salmon, frozen peas, mixed greens, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25198 (may not work)