• 1 cup uncooked Chieftain Wild Rice
• ½ pound bacon, cut up
• 1 medium onion, chopped
• 1 cup celery, chopped
• ½ cup green pepper, finely chopped
• 16-ounce can tomatoes
• 8-ounce cans mushrooms, stems and pieces
• 10 Pimento-stuffed olives, sliced

Prepare wild rice. Partially fry bacon; add onion, celery and green pepper. Saute´ until transparent. Add tomatoes and tomato sauce; heat to slow boil. Add mushrooms and olives; simmer at least 1 hour. Combine wild rice and sauce. Turn into greased casserole. Bake at 350° for 30 to 40 minutes.