1 lb. wild rice
1/4 lb. white rice
6 c. water
1/2 tsp. bouillon granules
1/2 c. diced pineapple
1/2 c. diced green pepper
1/2 c. diced celery
1/2 c. diced ripe olives
1/2 c. diced onion
1/8 c. sweet pickle relish
1 lb. ham or chicken, diced

DRESSING:

4 c. salad dressing
1/4 c. sugar
2 tbsp. vinegar
Lawry's seasoning to taste

In a Dutch oven, stir together wild rice, white rice, water and bouillon. Bake covered in a 350 degree oven until water is absorbed, about 1 hour. Cool. After rice has cooled, put in a large bowl. Add the pineapple, green pepper, celery, ripe olives, pickle relish and meat. Combine. Mix dressing and add. This makes a very large recipe.