1 c. wild rice (4 oz.)
1 lg. can tomatoes (3 c.)
1 c. grated cheese
1/3 c. chopped onion
4 tbsp. butter
4 oz. can mushrooms
3/4 c. black olives, sliced
1/2 tsp. salt
1/2 tsp. Accent

Cook wild rice. Saute onions and mushrooms in oil. Combine all ingredients and mix. Pour into buttered casserole. Cover for 1/2 hour. Remove cover last 1/2 hour while baking. Bake at 350 degrees for 1 hour. Best way to cook wild rice; cover rice 3 times with boiling water. This method takes 1 1/2 hours. First wash rice in cold water. Put rice in saucepan, cover rice with 4 cups boiling water, put lid on pan and let stand for 30 minutes. Drain. Repeat twice more, adding salt to last 4 cups boiling water.