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