Ingredients
2/3 cup wild rice
2 cups vegetable broth or water
½ teaspoon salt
2 – 3 cups fresh seasonal vegetables; such as asparagus and leeks
1 ½ - 2 cups sharp cheddar, shredded

Method
Rinse the wild rice. Bring it to a boil with the vegetable broth or water and salt. Simmer for about 45 minutes, or until the liquid is absorbed and the rice is tender. Sautee vegetables briefly, just until tender. Place the cooked wild rice in the bottom of a baking dish. Put the sautéed vegetables on top of the rice, and top with shredded cheese. Bake at 375˚ for approximately 10–15 minutes, or until cheese is melted.