1 c. wild rice
3 c. boiling water
1 can consomme
1 can water
1/2 tsp. salt
6 tbsp. onion
4 tbsp. fat
1/4 c. chopped toasted almonds (for top)
1/4 tsp. each of celery salt, onion salt, poultry seasoning, garlic salt, paprika, pepper
Pinch thyme
1 bunch parsley
1 bay leaf, crumbled
2 cans sliced mushrooms, plus liquid
2 cans cream of chicken soup

Preheat oven to 300 degrees. Pour water over rice and let stand 15 minutes. Drain. Add other ingredients except the onions and fat in large pan, simmer 1/2 hour or until heated through. Brown onions in fat, add this to liquid ingredients. Fold in rice and pour into 13"x9"x2" casserole. Top with almonds. Bake 3 hours. Keep covered for 3/4 baking time. Put together day before and let stand overnight in refrigerator. Can be put in freezer for months. Serves 12.