FILLING
3/4 cup short-grain brown rice
1 teaspoon dried thyme
1/2 teaspoon salt
6 1/2 cups water
1 tablespoon extra-virgin olive oil
2 large onions, thinly sliced
1 cup frozen peas, thawed
1 pound wild Alaskan salmon fillet, skinned and cut into 1/2-inch pieces, or three 6- to 7-ounce cans bone less, skinless wild Alaskan salmon
4 teaspoons white-wine vinegar
CRUST
3/4 cup white whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon dried thyme
1/4 teaspoon salt
Pinch of cayenne pepper
Pinch of ground mace or nutmeg
1/3 cup extra-virgin olive oil
5 tablespoons cold water
1 egg white, beaten