This is one of the dishes that brings back a flood of memories.... As a young child, we would frequently visit the Georges', whose lovely home sat high atop a hill overlooking Loma Linda, CA. Despite the auspicious location, and the fact that, as a doctor's wife, she was a consummate hostess, meals in Mrs. George's home were often served family-style, around their kitchen table and featured warm and comforting dishes that still linger in my memory.... I located her wild rice (with olives!) recipe in my mother's yellowed, tattered collection of personal favorites.
1 cup uncooked wild rice*
1 cup chopped tomatoes (more or less to taste, may use a 14-16-ounce can diced tomatoes)
1 cup grated yellow cheese (more or less to taste)**
1/2 cup chopped onion
1/4 cup oil
1 small can (sliced) mushrooms (drained, I assume, though recipe didn't say)
1 cup sliced ripe olives
1 1/2 cups boiling water
Salt to taste (LuAnn added)
Soak 2 hours in hot water, changing the water about four times.*
Mix all ingredients.
Pour into a greased casserole (covered, I assume).
Bake at 325ºF for 2 1/2 hours.
**Although mother's recipe specified grated cheese, as I remember, Mrs. George's casserole had small cubes of cheese - which were oh so lovely to run into. (Back in my dairy-eating days, of course).
Source: Given to my mother by Katherine George, probably 40 years ago, or more!; posted by LuAnn for KRT.