1 c. raw wild rice
2 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 lb. sliced fresh mushrooms
1/2 c. sliced ripe olives
2 1/2 c. canned tomatoes, diced
Salt and pepper
Dash of sugar
1/2 tsp. oregano
1 1/2 c. boiling water
1 c. grated cheese

Saute vegetables in butter. Put all together in casserole - pour in boiling water. Cover. Bake at 325 degrees for 2 hours. Stir after first hour.