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Fish - Tuna or Salmon Rice Pie

Source of Recipe

from diabetic gourmet


List of Ingredients

1/3 c. uncooked white rice
1 c. water
1/4 tsp. salt
1 egg
1 tsp. I Can't Believe It's Not Butter Light
2 large eggs, or 1/2 c. egg substitute
1 6 1/2oz. can water packed tuna or salmon, drained and flaked
3/4 c. fat free milk
1 1/2 c. fresh or thawed frozen peas
1/2 tsp. dried parsley flakes
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg
4 slices low fat Swiss or Colby cheese, (4 oz.)


Recipe

Preheat the oven to 350. Coat a 9" pie pan with non stick cooking spray.
Combine the rice, water, and the salt in a small saucepan.
Bring to a boil, cover, and simmer for 14 minutes.
Separate the rice grains with a fork.
Beat 1 of the eggs, or half the substitute, in a small bowl.
Stir the butter light egg into the rice mixture.
Press the rice against the sides and bottom of the pie pan to make a crust.
Spread the tuna or salmon evenly over the rice.
In a saucepan, bring the milk and peas to a simmer.
Add the parsley, pepper, and nutmeg.
Beat the remaining egg or substitute and stir into the milk mixture.
Pour over the fish.
Layer the cheese slices over the top.
Bake for about 25 minutes.
Makes 6 servings or 1 pie.

Nutritional info per 1 slice serving:
Calories: 190, Fat: 5g, Chol: 86mg, Sod: 322mg, Carb: 16g, Diet Fibr: 2g, Sugars: 4g, Prot: 19g
Diabetic exchanges: 1 Starch, 2 Lean Meat