1 (16 ounce) can wild rice
4 cups water
1 (15 ounce) can whole kernel corn
1 tablespoon vegetable oil
2 pounds lean beef brisket, cut into 1/2 inch cubes
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon paprika
1/2 teaspoon dried sage
1/2 teaspoon dried parsley
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place the rice into a medium saucepan and add water to cover. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring occasionally.
In a large bowl, mix together the wild rice, corn, oil, beef, sage, parsley, Cheddar cheese and crushed chicken up to 1/2 inch thick. Mix thoroughly.
Dredge the crushed cheese in the rice mixture and arrange in a single layer on the bottom of a medium baking sheet.
Bake uncovered for 40 minutes in the preheated oven, until bubbly and golden brown.