1 cup uncooked wild rice, washed, then soaked (see Notes)
1 cup (approximately) chopped tomatoes (may be fresh or drained canned diced tomatoes)
1 cup shredded yellow cheese (this is why I haven't made this for years)!
1/2 cup chopped sweet onion
1/4 cup olive (or preferred vegetable) oil
1 small can sliced mushrooms (or stems and pieces), drained
1 small can sliced ripe (black) olives
1 1/2 cups boiling water
Preheat oven to 325 degrees. Lightly spray a 1 1/2 to 2-quart non-aluminum baking dish with no-stick cooking spray.
Combine the soaked rice and all of the remaining ingredients in the prepared casserole dish, then stir to mix well.
Cover lightly and bake in the preheated oven for 2 1/2 hours (see Notes).
You may be able to adjust the baking time for this dish by changing the oven temperature, or perhaps even prepare in a slow cooker. I guess I should do some experimenting! Obviously, with the cup of cheese, it isn't a recipe I've turned too frequently - though I used to love it! The long baking time made it perfect dish for serving on Sabbaths. The casserole could be popped into the oven before leaving for Sabbath School (9:30 a.m.) and it would be ready for lunch when we got home from church shortly after noon!
Recipe from Katherine George, a family friend of LuAnn Row Bermeo and her parents.