6 oz. pkg. long grain wild rice
1 c. black olives, sliced
1 large can stewed tomatoes, cut up
1/2 c. chopped onions
1 (8 oz.) pkg. grated Cheddar cheese
1/2 c. olive oil
1 can mushrooms
1 c. boiling water
1/4 c. chopped celery
1/4 c. red or green peppers
1/4 c. summer or Italian squash
1/4 c. water chestnuts, sliced

Combine in large bowl all ingredients. Put into large casserole dish and bake, uncovered, at 350°F for one hour.