1 c. uncooked wild rice
1 (10 1/2 oz.) can condensed consomme (undiluted)
1/2 lb. mushrooms, sliced or 1 can sliced mushrooms, drained
1 tbsp. butter

Wash rice. Place in greased 1 1/2 quart casserole. Add consomme. Let stand overnight or for several hours. Bake covered at 350 degrees for 45 minutes, adding a little water if rice becomes dry.

Meanwhile, saute mushrooms in butter until tender. Stir into rice. Rice should be moist with all liquid absorbed.

(A nice side dish with game and poultry.)

(Pilgrim Lane)