Salmon And Rice Pie

• 1 1/2 cups cooked medium-grain rice
• 4 tbsp (1/2 stick) butter, melted
• 2 None eggs, lightly beaten, plus 2 additional
• 2 tsp vegetable or olive oil
• 1 None leek, pale section only, thinly sliced
• 1 clove garlic, crushed
• 3 oz baby spinach leaves
• 1 can (14 oz) pink salmon, drained and flaked
• 1/2 cup grated low-fat Cheddar cheese
• 1/2 cup light cream
• 2 bunches broccolini, trimmed, halved crosswise and steamed

1. Preheat the oven to 400u0b0F. Grease a 9 1/2-inch deep pie dish or baking dish. Combine rice, 2 tbsp of the butter and eggs in a medium bowl. Spread mixture on bottom of prepared pie dish.
2. Heat oil in a medium skillet on medium heat. Add leek; cook and stir for 5 mins or until soft. Add garlic and spinach; cook and stir for 1 min or until spinach wilts. Spread spinach mixture over rice; top with salmon and cheese.
3. Whisk cream and additional 2 eggs in a medium bowl. Pour over pie.
4. Bake for 20-25 mins or until set and lightly browned. Let stand for 5 mins before serving. Toss hot broccolini in remaining 2 tbsp butter. Season. Serve pie with broccolini.

rice, butter, eggs, vegetable, section only, clove garlic, baby spinach, pink salmon, cheddar cheese, light cream, bunches broccolini

Taken from recipes-plus.com/api/v2.0/recipes/32373 (may not work)