Chop Giblets. Bring to boil:

4 c. water, r tomato juice or stock
1 tsp. salt

Add giblets to water and simmer 15 minutes. Remove giblets from water and bring to boil. Add 1 cup wild rice (washed and drained). Simmer about 30 minutes. Melt in skillet: 1/4 cup butter. Saute 3 minutes:

1/4 c. chopped celery
1 tbsp. chopped green pepper
2 tbsp. chopped shallots

Add hot drained rice and giblets. Add 1 cup sauteed mushrooms and 1/2 cup ripe or green olives (optional).