MINNESOTA-STYLE WILD RICE (for six)

4 cups chicken stock

1-1/4 cups wild rice, washed

1-1/2 cups finely diced celery

¾ cup chopped onions

¼ pound mushrooms, chopped

1 pimiento, chopped

salt and freshly ground black pepper to taste

1. Preheat oven to 375*.

2. Place all the ingredients except 1 cup of the stock onto a 6 cup greased casserole. Cover tightly and bake 1 to 1 -1/2 hours, adding more stock as necessary.

adapted from Craig Claiborne, The New York Times Cookbook