Salmon-wild Rice Pasty Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Ceideburg 2, Seafood | 1 | Servings | |
INGREDIENTS
| 1 | lb | Salmon, poached or barbecued |
| 2 | To 2 1/2 cups cooked wild | |
| rice cooked in chicken | ||
| or | ||
| other | ||
| Flavorful stock), Flavorful stock | ||
| 3 | Green onions, chopped | |
| 1 | Red Bell pepper, finely | |
| chopped | ||
| 2 | T | Butter |
| 1 | T | Olive oil |
| 1 | Clove garlic, minced | |
| 3/4 | c | Apricot or favorite chutney |
| Cut salmon into chunks. |
INSTRUCTIONS
Put rice in a mixing bowl. Saute onions and pepper in butter and olive oil until soft. Stir in garlic and saute for 1 minute longer. Combine with rice and mix well. To assemble pasty, place a layer of rice on the pastry square, top with chunks of salmon and 1 or 2 teaspoons of chutney. Fold over and, bake as directed in yeast dough recipe. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 805
Calories From Fat: 413
Total Fat: 46.8g
Cholesterol: 96.3mg
Sodium: 1295.4mg
Potassium: 1063.8mg
Carbohydrates: 79.9g
Fiber: 16.8g
Sugar: 10.3g
Protein: 23.2g