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Salmon And Wild Rice Pie

salmon

3/4 cup wild rice
2 tablespoons butter
4 green onions; sliced
2 1/2 cups sliced mushrooms
2 stalks celery; diced
2 tablespoons chopped fresh dill; or
2 teaspoons dried dill weed
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
4 cans (8-oz) sockeye salmon
4 eggs
1 1/4 cups light sour cream
pastry for double-crust pie; deep 10 inch
1 teaspoon milk

Rinse rice. In small saucepan, cover rice with 4 cups water; bring to boil. Reduce heat, cover and simmer for 45 minutes or just until tender; drain and transfer to large bowl. Meanwhile, in large skillet, melt butter over medium heat; cook onions, mushrooms and celery, stirring often, for about 10 minutes or until softened and liquid is evaporated. Let cool. Add rice along with dill, parsley, salt and pepper. Drain salmon, discarding any skin and mashing bones; gently stir in rice. (Filling can be prepared to this point, covered and refrigerated for up to 8 hours.) In small bowl, beat 3 of the eggs; blend in sour cream. Gently stir into rice mixture. On lightly floured surface, roll out half of the pastry and line deep 10 inch pie plate; spoon in filling and pat down. Roll out remaining pastry. Moisten pastry rim; arrange pastry over filling. Trim and flute edge. Beat remaining egg with milk; brush over pastry. Cut steam vents in top. Bake in 400ºF oven for 15 minutes. Reduce heat to 375ºF; bake for about 35 minutes longer or until golden. Let stand for 30 minutes before serving. Tip: If making pastry is not your forte, cheat and use two store-bought frozen deep-dish pie shells. Thaw them for 20 minutes before filling one and inverting the other over top of the filling.

Contributor: The Canadian Living 20th Anniversary Cookbook.

Yield: 8 servings

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