3/4 c. dry rice (brown or white)
2 c. water
3 eggs, beaten separately
1 tsp. dill
1 (10 oz.) can water packed tuna, drained
1 tbsp. lemon juice
1 med. onion, chopped
1 tbsp. parsley
1 1/2 c. skim milk
1/3 c. sharp Cheddar cheese, grated
10 mushrooms, sliced
1/2 c. green pepper, chopped

Cook rice in water until tender, about 40 minutes. Mix well with 1 beaten egg and dill. Press into 9 inch pan. Bake at 350 degrees for 8 minutes and remove. Mix tuna with lemon juice, onion and parsley.

In separate bowl, mix 2 eggs with milk and cheese. Place mushrooms on crust, add tuna mixture. Sprinkle with chopped pepper. Pour milk, eggs and cheese over. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 to 30 minutes longer. Serves 8.