1 c. uncooked wild rice or long grain white
1 tsp. salt
2 tbsp. butter
1/2 lb. fresh mushrooms, sliced
4 strips bacon, finely chopped
2 c. diced celery
2 med. onions, chopped
1 lg. green pepper, chopped
5 tbsp. olive oil
1/2 c. chicken stock

Cook rice, adding salt; turn into 2 quart casserole. Saute mushrooms in butter. In another pan, fry bacon until crisp; add celery, onions and green pepper. Saute vegetables until limp. Add all ingredients, including oil and juice, to rice. Bake at 350 degrees until liquid is absorbed, about 30 minutes. Serves 8-10.