Salmon and brown rice pie

All I wanted to do was to change the name of my blog, including the URL. It seemed simple enough at the time but WordPress won’t let me delete the old one, so until I figure it all, out I’m duplicating my posts on both URLs, so apologies if you are receiving notifications twice – I promise I’m looking in to it !

Back to food though, it rained most of yesterday in Singapore – very odd, as usually the tropical storms here are torrential, but last, at most, 30 minutes, then the clouds seem to magically disappear, exposing the warm blue sky again. I’ve been here for five years now yet I’m still surprised that it can be grey and wet outside and still 30C/86F. But while I am cool and dry in my apartment, it makes me feel like it’s winter, and I feel the  need to eat some warm comfort food.

So I decided to make a salmon and brown rice pie. Feel free to substitute with tuna, white rice, even pasta – this is a very versatile recipe.

Ingredients makes enough to feed six hungry people

1. 3/4 cup brown rice, rinsed
2. 1/4 cup quinoea, rinsed
3. 2 cups water
4. 450g tinned salmon (I had red but you could also use pink)
5. 1 tbs grain mustard
6. 1 red onion, finely diced
7. 1 cup plain yoghurt
8. 1/2 cup sour cream
9. 1/4 cup milk
10. Salt and pepper to taste
11. 1 cup grated cheddar cheese plus another 1/2 cup for topping
12. 1/2 cup breadcrumbs

Method

1. Cook the rice first. Add the water to the brown rice in a saucepan and bring to the boil. Reduce to a simmer and let cook for 25 minutes
2. Add the quinoea, give a quick stir, and cook for a further 20 minutes
3. Preheat oven to 180C/350F
4. Mix the cooked rice with the the rest of the ingredients except the cheese for topping and breadcrumbs
5. Line a deep, 11″ pie dish with the salmon/rice mix and press down lightly
6. Mix the remaining cheese and breadcrumbs together and scatter over the salmon/rice mix
7. Add a couple of blobs of butter on top to help it all brown
8. Cook in preheated oven for 30 minutes until golden brown
9. Let cool slightly before slicing up into wedges and serve warm with a fresh green salad
10. It’s filling, but don’t despair – you can eat it the next day – it’s still yummy cold from the fridge