1 c. wild rice, rinsed and drained
3 c. water
1 c. Cheddar cheese
1 c. black olives, drained
2 c. canned tomatoes (broken up)
1 c. chopped onion (sauteed in olive oil)
4 oz. sliced mushrooms

Cook rice in water 45-50 minutes. Drain excess water. Combine all ingredients with rice in greased casserole. Stir well to mix. Cover and bake at 350 degrees for 1 hour.