Tomato, Olives & Wild Rice Casserole

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Tomato, Olives & Wild Rice Casserole 

 

Note from Cheri:

This recipe is reprinted from Wild Rice Cooking by Susan Carol Hauser.

This book contains the history and lore of wild rice, information about

harvesting your own wild rice and 80 wild rice recipes.

 

3 C cooked wild rice

1/2 C chopped onion

1 C sliced mushrooms

1/2 C butter

1 C canned tomatoes

1 C chopped black olives

1 C grated cheddar cheese

1 C hot water

 

Preheat oven to 350° F. Sauté onions and mushrooms in butter.

Combine all ingredients in an ungreased casserole dish, saving out a

little cheese to sprinkle on top. Stir in 1 cup hot water last, to keep

the dish moist. Sprinkle with the reserved cheese. Cover and bake for 45

minutes.