1/2 c. sliced fresh mushrooms
1/2 c. diced onions
1 c. diced cheddar cheese
1 (15 oz.) can tomatoes
1 c. wild rice, washed
1 1/2 c. boiling chicken stock
Pinch of oregano
1 c. chopped celery
1 c. sliced black olives
4 slices fried bacon
1/2 tsp. salt

Wash rice and pour on boiling water and let stand to cool. Do this three times. Saute onion, celery, and mushrooms in small amount of oil (or can saute in bacon grease) until limp.

Combine all ingredients in greased casserole. Bake uncovered for 1 1/2 hours or until liquid is absorbed and rice is tender. Serves 6-8 or more when served with a meal. Bake at 350 degrees.