1 c. wild rice
3 c. boiling water
2 cans cream of chicken soup
1 can consomme
1 c. water
1 crumbled bay leaf
Pinch of thyme
Generous amount of parsley (dried or fresh)
1/2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. paprika
1/4 tsp. onion salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. Accent
1/4 tsp. poultry seasoning
6 tbsp. chopped onion
4 tbsp. fat
1 1/2 lb. hamburger
1/2 c. chopped toasted almonds (optional)

Pour boiling water over rice and let stand 15 minutes. Brown onions in fat and add meat. Fry until brown. Combine all ingredients except almonds and refrigerate overnight. Put in 2 1/2 quart casserole and sprinkle with almonds. Bake, covered, at 350 degrees for 2 1/4 hours. Uncover and bake 45 minutes more.