1 c. wild rice
3 c. boiling water
1 can consomme soup
1 can water
1/2 tsp. salt
1 bay leaf, crumbled
2 (4 oz.) cans sliced mushrooms with liquid
2 cans cream of chicken soup (undiluted)
6 tbsp. chopped onion
4 tbsp. oil
1 1/2 lb. hamburger
Pinch of thyme
1 bunch parsley or 2 tbsp. dried parsley flakes
1/2 c. slivered almonds
1/4 tsp. celery
Salt, onion salt, poultry seasoning, garlic salt, paprika, pepper & Accent

Pour boiling water over rice. Let stand for 15 minutes and drain. Add other ingredients. Brown onion and hamburger in oil and add. Put together the day before and let stand in refrigerator overnight. Bake for 3 hours at 350 degrees. Keep covered for 3/4 of baking time. 9 x 13 inch or 3 quart casserole.