In a medium saucepan, boil water, stir in rice, reduce to a low simmer, and cook for 18-20 minutes, or until water is absorbed fully. Take lid off, then fluff with fork lightly and set it aside. Preheat the oven to 450 F (230 C). Line one pie plate with bottom pastry and set it aside. In a large saucepan over medium heat, saute onions and mushrooms in butter. Combine cooked rice with mushroom soup and spread half of the mixture on the bottom of the pie shell. Spread the salmon on the rice mixture. Top with sauteed mushroom and onion mixture, then top with what's left of the rice mixture. Sprinkle with cheese, then cover with top pastry. Seal the edges and make some slits in the top crust to allow steam to evaporate. Bake at 450 F (230 C) for ten minutes. Reduce heat to 350 F (175 C) and continue to bake for 35 minutes or until golden brown. Set
Salmon Pie for 5 to 10 minutes before serving.
