3 c. wild rice, uncooked
3 1/2 qt. water
2 tsp. salt
1 c. celery, chopped
1/2 c. minced onion
1/4 c. green pepper, diced
1 1/2 c. fresh sliced mushrooms or 8 oz. drained
1/2 c. pimento or diced sweet red pepper
1 can chicken broth
1 1/2 c. cooked turkey, ham, beef or chicken
1 c. sour cream
1 c. brown sauce or 1 can golden mushroom soup
1/2 c. slivered almonds
1/2 c. black olives, sliced
Black pepper to taste
Seasoned croutons
Cheddar cheese, shredded

Wash rice. Cover rice with 3 1/2 quarts water. Add salt. Boil for 6 to 7 minutes. Turn off heat. Let rice set until kernels burst or puff. Drain off excess water. Meanwhile, in large skillet or kettle, saute celery, onions and green pepper. Saute lightly. Add meat, sour cream, brown sauce (or soup). Stir in rice, almonds and black olives. Simmer for 5 to 10 minutes, or until hot. Spoon mixture into 9x13 inch buttered baking dish. Top with croutons and cheese. Bake in 350 degree oven for about 30 minutes, makes 16 to 20 servings.