1/2 c. wild rice
1/4 c. celery, chopped
1/4 c. onions
3 tbsp. butter
1/2 tbsp salt
1/4 tbsp. sage
1/4 c. mushrooms, chopped
1 c. chicken broth
2 tbsp. dry bread crumbs

Wash rice and cook overnight. Rinse and drain. Pan fry celery and onion in butter until tender, add rice, salt, sage, mushrooms and broth. Cover and simmer over very lot heat for 35 minutes. Stir in bread crumbs.