2 cups wild rice, cooked
1 1/2 cups sliced mushrooms
2 celery ribs
2 tbsp. olive oil
12 oz. shrimp
1 can cream soup (chicken or celery)
2 tsp. Worcestershire sauce
4 oz. pimento

Cook rice and add other ingredients. Stir in soup. Pour into a 9x13-inch dish. Garnish top with pimento. Bake in a 350°F oven for 45 minutes.