2 c. boiling water
2/3 c. uncooked wild rice
1 can chicken and rice soup
1 sm. can undrained mushrooms
1/2 c. water
1 tsp. salt
1 bay leaf
1/8 tsp. celery powder
1/8 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. onion powder
1/4 tsp. paprika
3 tbsp. chopped onion
3 tbsp. salad oil
3/4 lb. lean ground beef

Pour boiling water over rice. Let stand, covered, for 15 minutes. Drain. Place rice in a greased 2 quart casserole. Add soup, mushrooms with liquid, water and seasonings. Mix gently and let stand a few minutes. Saute onion in oil until glossy. Add to casserole. Add meat to frying pan and fry, stirring until browned. Add to rice and refrigerate. When ready, bake, covered, at 350 degrees for 2 hours. Can be made 24 hours in advance. Serves 4 to 6.