Ingredients

1 original wild rice box
1 Cup chopped celery
1 Cup chopped green bell pepper
1/2 Cup chopped onion
1 Tablespoon butter
1 chicken-flavor bouillon cube
1 Cup hot water
1 4-ounce can mushroom stems and pieces, drained

Instructions

Cook wild rice as directed on box. Sauté celery, green bell pepper and onion in butter until tender. Dissolve bouillon cube in hot water. Combine cooked rice, sautéd vegetables, bouillon and mushrooms in a 1-quart casserole. Bake at 350 degrees for 30 to 45 minutes.

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