Olive oil for greasing
2 cups chicken stock
1 cup long grain rice, rinsed
salt and black ground pepper to taste
3 eggs
250g butternut pumpkin, peeled, deseeded and cut into 1 cm cubes
1 medium onion, finely chopped
250g Swiss Brown or White button mushrooms
1 cup grated cheddar cheese
1/3 cup milk

Preheat an oven to 180C.  Lightly grease a 18cm x 28cm baking pan with oil.
Place 1½ cups stock in a medium saucepan and bring to the boil over high heat.  Stir in the rice and reduce the heat to low.  Cover and cook for 10 minutes or until the rice is tender and the stock is absorbed.
Remove the pan from heat and stir 1 egg into the rice.  Mix well to combine.  Season with salt and pepper.  Set aside to cool for 5 minutes.
Press the rice mixture onto the base and sides of the prepared pan.  Bake the rice crust for 15 minutes or until firm and light golden.
Meanwhile, combine the remaining stock, pumpkin and onion in a medium saucepan.  bring to the boil over high heat.  Cover and cook for 8 minutes or until the pumpkin is just tender.  Drain well.
Spoon the pumpkin mixture into the rice crust.  Top evenly with the mushrooms and sprinkle with cheese.
Whisk the remaining eggs and milk together in a jug.  Pour the mixture over the filling in the rice crust.  bake the pie for 25-30 minutes of until set.  
Slice and serve with a salad, if desired.


Preparation:   20 minutes + 5 minutes cooling
Cooking:         55 minutes
Serves   4


Tip:  This pie is great for a picnic.  Cool the pie in the pan then transfer to an airtight container.  Store in the refrigerator for up to 3 days.