Wild Rice Casserole


1 cup wild rice
4 or 5 strips bacon
3 tablespoons butter
2 onions, chopped
2 stalks celery, chopped
chopped parsley
1/2 cup sliced olives, green and black
salt and pepper
marjoram or thyme to taste
buttered breadcrumbs


Boil the rice until done. Fry the strips of bacon until crisp and crumble them. Cook the vegetables in the butter until slightly soft. Combine all of the ingredients except the breadcrumbs. If the dish is not moist enough add a little broth. Cover well with browned breadcrumbs and heat for 15-20 minutes in a 350 degree F oven.


Serves 6


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