A double-crusted salmon, rice and mushroom pie with cheddar cheese.
1 1/3 cups water
2/3 cup long-grain rice
Pastry for (9-inch) double crust pie*
2 medium onions, thinly sliced
1/4 pound fresh mushrooms, sliced
1 tablespoon butter or margarine
1 (10.75-ounce) can condensed cream of mushroom soup
2 (7.75-ounce) cans salmon, drained and flaked
2/3 cup shredded cheddar cheese
- In a medium saucepan, bring water to a boil, stir in rice, cover and reduce heat to a low simmer, cook for 18 to 20 minutes, or until water is fully absorbed. Remove lid, fluff lightly with a fork and set aside.
- Preheat oven to 450°F (230°C).
- Line a pie plate with bottom pastry and set aside.
- In a large saucepan over medium heat, sauté the onions and mushrooms in butter until softened.
- Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Spread the flaked salmon over the rice mixture. Top with the sautéed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with cheese and cover with top pastry. Seal edges and make several slits in top crust to allow steam to escape.
- Bake in a preheated oven at 450°F (230°C) for 10 minutes. Reduce heat to 350°F (175°C) and continue to bake for another 30 to 35 minutes or until pastry is golden brown. Allow to set 5 to 10 minutes before serving.
Makes 6 servings.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.