1 package long-grain wild rice (recommended: Uncle Ben’s)
1 medium onion, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 package fresh sliced mushrooms
1 tablespoon oil
1 can French style green beans, drained
3 cups cooked turkey, chopped
1 cup mayonnaise
2 cups grated Cheddar
1 small can sliced water chestnuts, drained
1 teaspoon poultry seasoning
1 cup sour cream
1 package preformed pie crust
1 egg, beaten
Preheat oven to 350°F. Prepare the rice according to package instructions and set aside.
Saute onions, peppers, and mushrooms in oil and set aside. Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well.
Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside. Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.
Place in 350°F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.