3 tbsp. oil
1 (8 oz.) pkg. fresh mushrooms, cut in halves or thirds
1 lg. onion
1 c. wild rice
1 tsp. chicken bouillon
2 c. water
2 sm. bay leaves
1 tsp. salt
1/2 tsp. pepper
1 med. red sweet pepper
1 med. yellow sweet pepper
1/4 c. sliced celery
1/2 tsp. garlic
4 drops hot pepper sauce (or to suit your taste)
1/2 c. chopped fresh parsley

In a skillet over medium high heat; cook onion and mushrooms in the oil until liquid evaporates, stirring occasionally, about 10 minutes. Rinse wild rice; drain. Add wild rice and chicken bouillon, bay leaves, salt and water to the mushroom mixture. Heat to boiling. Reduce heat to low; cover and simmer 1 hour or until rice is tender and all the liquid is absorbed.

Cut the peppers into 1/4 inch wide strips. After rice has cooked about 45 to 50 minutes, start to saute the peppers.

In a 3 quart saucepan; in 1 tablespoon of hot oil, cook the red and yellow peppers and celery until tender. Sprinkle peppers with pepper and garlic. When the wild rice is done, add the peppers and parsley. To serve, discard the bay leaves.