CRUNCHY RICE PIE

Preheat your oven to 180 deg C Let's start with the pie base .... Lightly spray a 22cm pie dish with cooking oil . Combine in a bowl.... 1 and 1/2 cups of brown rice , 1 lightly beaten egg , 1 tbs of lemon juice , 1/2 tsp of sweet paprika , 1 tbs of dried parsley and 1 tbs of sesame seeds . Mix well and press into the prepared pie dish . Bake in the preheated oven for 15 minutes . For the filling beat together beat together 250 gm of cream cheese with 2 tbs of grated parmesan ( dry , long life parmesan ) , 2 lightly beaten eggs and 3/4 cup of milk . Now stir in 425 gm can of salmon ( pink or red it's your choice ) and 2 tbs of dried chives. Pour the well combined mixture into the prepared rice crust . Top with 2 quartered tomatoes and sprinkle with dried basil and extra parmesan cheese . Bake in the well preheated oven for for 45 minutes . Remove from oven and allow to stand for 10 minutes before slicing .