Soak 1 cup wild rice several hours. Wash and rinse thoroughly, place rice in 6 cups boiling salted water. Bring to a boil and after 15 minutes reduce heat and simmer another 15 minutes. Drain and place in casserole. Melt 1/4 cup butter. Brown 1 can mushrooms, add 1/2 cup chopped onion, 1/2 cup chopped celery. Cook until transparent. Mix with rice and pour 1 can beef consomme. Let stand 3 hours. Then bake at 325 degrees for 1 1/2 hours to 2 hours.

P.S. Can make ahead of time and keep in refrigerator until ready to bake. I add 2 beef bouillon cubes in 1 cup, 1 cup hot water (extra)