Salmon & Rice Loaf

250g brown rice
410g can red salmon, drained, bones removed, flaked
1/2 cup grated tasty cheese
4 green onions, thinly sliced
1/2 cup flat-leaf parsley leaves, chopped
1 tablespoon dijon mustard
2 eggs, lightly beaten

Could also use diced red capsicum and corn

Method

Preheat oven to 180°C. Grease a 6cmdeep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

Cook rice following packet directions. Combine salmon, cheese, green onions, parsley, mustard and rice in a large bowl. Add eggs and season with salt and pepper. Stir until well combined.
Spoon mixture into prepared pan. Smooth surface. Bake for 18 to 20 minutes or until set. Allow to cool in pan. Cut loaf into 4 thick slices.

Notes & tips
To freeze: Wrap each slice in plastic wrap. Place slices in an airtight container. Freeze for up to 2 months. Remove from freezer the night before. Place slices in individual airtight containers and refrigerate. Transfer to work bag or school bag in the morning.