Cheesy Rice Pie

Serves 3

• 2 cups stock or water (add Better Than Bullion, or salt)
• ¼ cup wild rice
• ½ cup TJ’s Brown Rice Medley
•          Or use 2 cups leftover rice
• 3 oz shredded cheese
• 1 egg beaten with about a T water
• 1 Bunch Swiss Chard
• 4 OZ mushrooms sliced
• small shallot minced
• Salt, pepper and
• herbs to taste
• 2 Tablespoons Olive oil

Simmer the wild rice in a 1 QT saucepan for 10 minutes, add the rice and cook 35 minutes.  In a nonstick 10” ovenable skillet sauté the shallots in olive oil until soft, add mushrooms and chard cook just until well wilted. Add salt pepper and herbs

Combined cooled Rice, cooked vegetables, egg and 2/3 of the cheese. Top with remaining cheese. Bake at 350° for 20 minutes or until nicely browned.