1 c. uncooked wild rice
2 1/2 c. hot water
1 tsp. salt
1/3 c. chopped water chestnuts
1/4 c. chopped green onions
1 tbsp. stuffed green olives
3 tbsp. butter
4 sm. drawn trout about 1/2 lb. each

Rinse and drain rice. Combine rice, water and salt in a 3 quart saucepan. Heat to a boil, stirring once or twice. Reduce heat, cover and simmer until rice is tender (about 40-50 minutes). Check once or twice to make certain rice is not sticking. Add a little water if necessary.

Heat oven to 375 degrees. Grease a 9x13 inch baking pan. Stir while cooking water chestnuts, green onions and olives in a small skillet over medium heat for 2 minutes. Stir into rice.

Place trout in prepared pan. Stuff with rice mixture. If desired, brush fish with 2 tablespoons melted butter prior to baking. Bake until fish flakes at the backbone, about 20 minutes. Serves 4.