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Correo Electrónico
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Ingredientes
- 2 qt, 1 pint water
- 2 lbs long-grain rice, preferably brown
- 5 packets salt-free chicken bouillon
- 5 eggs, beaten
- 4 lbs broccoli, fresh or frozen, chopped
- 1 can canned salmon, drained, large
- 1 lb 8 oz onions, minced
- 4 1/2 Tbsp lemon juice
- 1 Tbsp marjoram
- 3 cups parsley, chopped
- 1/4 tsp pepper
- 3 qt, 3 cups low-fat milk, heated
- 30 eggs, beaten
- 12 oz cheddar cheese, grated
- paprika to sprinkle
Direcciones
- Preheat the oven to 450 degrees. Bring water to a boil, add rice and bouillon. Cook until rice is done (15 minutes for white rice, 45 minutes for brown). Drain excess water.
- Mix rice with beaten eggs and spread evenly over the bottom of three non-stick sprayed pans (two 12x20 and one 9x13-inch).
- Bake at 450 degrees until firm and lightly browned (30-45) minutes. Remove from oven. Lower heat to 350 degrees.
- While rice "crust" is baking, prepare broccoli by steaming until tender crisp (if using frozen, just thaw). Dry off excess moisture with paper towels.
- In a large bowl, combine broccoli, salmon, onions, lemon juice, and seasonings. Layer broccoli-salmon mixture over the rice crusts.
- Combine eggs with heated milk and pour over salmon-broccoli mixture. Sprinkle with grated cheese and paprika.
- Bake for 30-40 minutes or until firm. Let stand for 5-10 minutes before cutting. Cut larger pans into 20 squares and smaller pan into 10 squares.
