2/3 c. raw rice
2 3/4 c. water
4 to 5 tsp. low sodium beef bouillon granules
1 tsp. oil
1 med. onion, chopped
1/2 lb. mushrooms, sliced
2 ribs celery, chopped
1 med. carrot, chopped
2 tsp. ground sage
1/4 tsp. pepper
3 c. bread cubes (from 6 slices bread)
1 tbsp. Worcestershire sauce

Rinse wild rice. Stir into the 2 3/4 cups water and stir in the bouillon. Bring to boil. Reduce heat; cover and simmer until rice is tender plus 40 minutes. Put oil in a frying pan; add onion, mushrooms, celery, and carrot. Saute until onion is translucent. In oven-proof casserole, combine rice along with any unabsorbed liquid and the mushroom mixture. Add sage, pepper, bread cubes, and Worcestershire sauce. Toss. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil and bake for another 15 to 20 minutes. Serves 4 to 6.