1 c. wild rice
3 c. boiling water
2 lb. hamburger
1 large onion diced
1 c. celery chopped
1 14 oz. can beef stock
2 cans cream of chicken soup
2 cans mushrooms pieces
1/4 tsp. salt
1/8 tsp. garlic salt
1/8 tsp. onion salt
pinch of thyme

Pour boiling water over the rice and let stand 15 minutes. Drain. Brown hamburger with diced onion and chopped celery, add beef stock, soup, mushrooms and seasoning. Mix together and let stand overnight in refrigerator. Sprinkle Accent and paprika on top.

Bake 3 hours at 300°F, covered.