1 c. wild rice

Soak in water 1/2 hour to 1 hour. Drain. Pour into 1 1/2 inches of boiling water with bouillon. Bring to boil.

Heat oven to 350 degrees, put covered pan in oven and let sit 10 minutes. Then turn the oven off. Rice has usually popped in about 1 hour. Drain any extra water when ready to prepare.

Saute onions, celery, green pepper and mushrooms. Add to rice. Add 1 can cream of mushroom soup. Also any cream (half and half) or sour cream. Season with more bouillon, salt and pepper. Also, use Uncle Bens seasoning in the mixture.

The seasoning was Julie's Grandmas secret. Bake to bubbly - usually 1 hour at 325 degrees.