1 1/2 tablespoons vegetable oil
1/2 cup uncooked white rice
1 (8 ounce) package cream cheese, softened
1 (11 ounce) can sliced pineapple with juice
1 cup sliced almonds
3 eggs
1 cup chopped pecans
1 tablespoon lemon juice
1 tablespoon lemon zest
1 (15 ounce) can whole pineapple with juice
1 (8 ounce) can pineapple chunks
2 cups sliced almonds
1 (8 ounce) container frozen whipped topping, thawed
Heat oil in a large saucepan over medium heat. Add rice and stir; cook, stirring occasionally, for about 5 minutes, or until al dente. Remove from heat.
Meanwhile, beat cream cheese in a large bowl. Add cream cheese mixture to rice mixture; stir. Beat with hand while pouring 1/2 cup pineapple juice into bowl. Spread over rice mixture, stirring gently to keep from sticking.
Bake in preheated oven for 1 hour or until bubbly; cool completely. Garnish with sliced almonds, pecans and lemon juice. Chill pie in refrigerator; serve at room temperature.
This was average. I didn't grill this but I did have some steak slaw. I do have a thing or two about salt but I felt it was a small price to pay for the goodness of this recipe. I used 1/2 tsp. of salt and cooked it in the butter in the bowl. I smoked it until it became golden and worked. I have added garlic powder and onion powder to give it a little more flavor. I was worried that the oats might mix but they didn't seem to be getting anywhere near their perch. Perch is my favorite fish but this was my second rodeo encounter with it. I smoked it for about 3 minutes on ice while I was chopping and just before serving it. Thanks for sharing.
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