Wild Rice Casserole

1 cup wild rice
1/2 cup brown rice
3 cups water
1 14-oz. can of tomatoes or juice
1 cup olives, chopped
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced or (1 t. garlic powder)
1 4-oz. can mushroom pieces
1 2-oz. jar of pimentos
1/4 cup slivered almonds
1 cup grated vegan mozzarella cheese or vegan sunflower sour cream
2 tsp sea salt

Soak the wild rice in boiling water for 1-2 hours or even over night. Drain and rinse the wild rice and then place it, along with the brown rice, in a pan with three cups of water. Bring the rice to a boil and then reduce heat to low and allow the rice to cook for 30-40 minutes. Mix all ingredients together and place in a greased 9x11 casserole and bake for 30 minutes at 350˚F.