Ingredients:
1 1/2 cups water
1 teaspoon salt
1/2 cup long grain rice
1 tablespoon margarine or 1 tablespoon butter
1 cup finely chopped celery
1/4 cup finely chopped onions
2 eggs
1 pinch fresh ground pepper
1/2 cup shredded swiss cheese
1 (7 3/4 ounce) cans salmon, undrained and flaked
1/2 cup 2% low-fat milk or 1/2 cup skim milk
1 pinch nutmeg
1 pinch curry powder
1 pinch cinnamon
Directions:
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.
Saute 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.
Servings: 6
Time preparation: 10 min.
Time total: 65 min.