1 c. raw wild rice
1 c. grated cheddar cheese
1 c. fresh sliced mushrooms
1 c. sliced ripe olives
1/2 c. chopped onions
1 c. chicken broth
1/2 c. salad oil
1 #2 can stewed tomatoes, chopped
1 (6 oz.) can tomato or V-8 juice

Wash wild rice and place in small casserole. Cover with water and cook for 1 hour at 250 degrees. Drain and place in greased casserole with cheese. Add remaining ingredients and bake for 1 1/2 hours at 350 degrees. Add more broth or juice if rice is not soft or casserole dries out. Serves 10-12.