2 c. raw wild rice
1/2 c. light olive oil
1 c. chopped celery
1 c. chopped onion
1/2 c. button mushrooms
1/2 c. minced green pepper
2 c. stock (or 2 c. water & 2 chicken bouillon cubes)
2 tsp. salt or less
1/2 tsp. Worcestershire sauce
1/2 tsp. catsup
1 tbsp. minced parsley

Heat oil in a heavy skillet and add the rice, celery and onion. Cook, stirring constantly, until the rice is golden brown. Add the stock and remaining ingredients. Cover and simmer for 30 minutes. Stuff the bird loosely. Sufficient for a 20 pound bird.