Pacific Salmon Pie

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Pacific Salmon Pie

2 cups cold water

1/2 cup long-grain white rice

1 tsp salt (optional)

3 tsps margarine

1 cup finely chopped celery

1/2 cup finely chopped onion

2 eggs (or 1/2 cup egg substitute)

1/2 tsp freshly ground pepper

1/2 cup shredded low-fat Swiss cheese

1 can (about 7 ozs) salmon, undrained and flaked

1/2 cup skim milk

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 tsp curry powder (optional)

In a medium saucepan, bring 2 cups of water to a boil. Add the rice and

salt (optional) and bring back to a boil; reduce heat, cover, and simmer

until all the water is absorbed and the rice is tender, 15-20 minutes.

Lightly grease a 9-inch pie plate with 1 teaspoon of the margarine. Melt

the remaining 2 teaspoons margarine in a frying pan and saute the celery and

onion until tender, about 5 minutes. Preheat the oven to 375 deg F.

In a small bowl, beat 1 egg (of 1/4 cup of the egg substitute) with the

pepper and mix into the cooked rice. Press the rice mixture into the bottom

and up the sides of the pie plate to form a crust. Sprinkle half the cheese

over the rice, spread with half the celery-onion mixture, and all of the

salmon.

Top with the remaining celery-onion mixture and cheese.

Beat together the remaining egg (or 1/4 cup egg substitute), milk, and

spices, and pour this mixture over the ingredients in the pie plate. Bake

until set, about 30-35 minutes (a tester inserted in the center should come

out clean). Cool 5 minutes before serving.

Serves 6

With eggs: Calories 211;Carbs 17g;Protein 16g;Fat 8g;Chol 110mg;Fiber

1g;Sodium 1,105mg (omitting salt 750 mg)

Exchanges: 1 Starch;2 Lean Meat

Carb choices: 1

With egg substitute: Calories 193;Carb 17g;Protein 16g;Fat 7g;Chol

19mg;Fiber 1g;Sodium 1,109 mg (omitting salt 754mg)

Healthy and Hearty Diabetic Cooking Second Edition

Marilyn

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