1 - (7 3/4) oz. can salmon
Rice Crust
2/3 c. finely chopped broccoli
milk
2 eggs, beaten
1/4 tsp. dried dill weed
1/8 tsp. salt
1/8 tsp. pepper

Drain salmon, reserving liquid. Break salmon in large chunks and distribute over bottom of Rice Crust. Sprinkle broccoli over salmon.

Add enough milk to reserved salmon liquid to equal 2/3 c. Combine with eggs, dill, salt and pepper.

Pour milk mixture carefully over salmon and broccoli.

Bake at 350°F for 40 - 45 minutes or until knife inserted near center comes out clean.

Makes 6 servings.

Rice Crust:

1 1/2 c. cooked rice
1 c. shredded sharp cheddar cheese
1 egg, beaten
2 tbsp. chopped onion

Combine rice, cheese, egg and onion. Press into buttered 9 inch pie plate.