8 oz Brown and Wild Rice Mixture
3 cups broth
1 1/2 Tablespoons pine nuts
1 1/2 Tablespoons dried cranberries
3 Tablespoons green onion
1 Tablespoon pickled hot pepper rings
2 Tablespoons Hawkwind Heat (you can use Clem's Hot Pepper Mustard for a milder taste)
30 mini phyllo shells
Cook rice in chicken broth according to package directions. Dice cranberries, green onion, and pepper rings. Allow rice to cool and fluff.
Add Hawkwind Heat or Clem's Hot Pepper Mustard and stir until blended. Add all remaining ingredients and mix.
Note: Diced shrimp, crab, chicken, or duck make an excellent addition to this appetizer.