Ingredients:
2 cups dry rice
water
1 onion
butter or olive oil
1 or 2 cans of salmon
salt and pepper
1 can olives (black or green)
1 cup(ish) cheddar cheese
2 eggs
butter
lemon juice (or lemon packets)
Directions:
Preheat the oven to 350 degrees.
Cook 2 cups of rice with 4 cups of water and a wee bit of salt. Bring to a boil, then turn to medium and put a lid on. You'll know the rice is done when you can't see any more water. But you can always test a grain to be sure.
While the rice is cooking, chop up the onion and sautee it in oil or butter until soft. (Medium heat.)
Drain the liquid from the salmon. (If there are dogs or cats around, divide the liquid into little bowls and set down simultaneously to reduce fighting.)
Mix cooked rice, sauteed onions, drained salmon, drained olives, about 1 teaspoon of salt and a few grinds of pepper. Add a wee bit of the cheese (save the rest for the top) and mix in the two eggs.
Pour mixture into a casserole dish or brownie pan.
You can either put the cheese on at this point and bake. Or you can bake it a bit, then put the cheese on. There are two advantages to going the second route. You'll have a better view of the rice dish to know if it's still eggy or if it's just starting to brown up. And the cheese won't burn while the rest hasn't fully cooked yet.
I think you'll need to cook this for around 20 - 30 minutes. If you don't put the cheese on till later, aim for about 15 minutes in.
While it's baking, make the sauce. Melt a stick (or half a stick... depending on how much sauce you want) in a small pan. Add lemon juice (or you can use the little lemon packets), salt and pepper. Taste it to see if it needs anything added.
When Nana first made this dish, she'd make it in a cupcake pan. That made it easy to portion out and can be a fun way to serve friends. But a big dish works just as well.
2 cups dry rice
water
1 onion
butter or olive oil
1 or 2 cans of salmon
salt and pepper
1 can olives (black or green)
1 cup(ish) cheddar cheese
2 eggs
butter
lemon juice (or lemon packets)
Directions:
Preheat the oven to 350 degrees.
Cook 2 cups of rice with 4 cups of water and a wee bit of salt. Bring to a boil, then turn to medium and put a lid on. You'll know the rice is done when you can't see any more water. But you can always test a grain to be sure.
While the rice is cooking, chop up the onion and sautee it in oil or butter until soft. (Medium heat.)
Drain the liquid from the salmon. (If there are dogs or cats around, divide the liquid into little bowls and set down simultaneously to reduce fighting.)
Mix cooked rice, sauteed onions, drained salmon, drained olives, about 1 teaspoon of salt and a few grinds of pepper. Add a wee bit of the cheese (save the rest for the top) and mix in the two eggs.
Pour mixture into a casserole dish or brownie pan.
You can either put the cheese on at this point and bake. Or you can bake it a bit, then put the cheese on. There are two advantages to going the second route. You'll have a better view of the rice dish to know if it's still eggy or if it's just starting to brown up. And the cheese won't burn while the rest hasn't fully cooked yet.
I think you'll need to cook this for around 20 - 30 minutes. If you don't put the cheese on till later, aim for about 15 minutes in.
While it's baking, make the sauce. Melt a stick (or half a stick... depending on how much sauce you want) in a small pan. Add lemon juice (or you can use the little lemon packets), salt and pepper. Taste it to see if it needs anything added.
When Nana first made this dish, she'd make it in a cupcake pan. That made it easy to portion out and can be a fun way to serve friends. But a big dish works just as well.
