16 oz Minnesota grown wild rice
36 oz cream of mushroom (26 oz can and 10 oz can)
1 cup chopped celery
1 cup sliced mushroom
1 cup white onion diced
2-4 tbsp butter
First rinse rice to remove any dirt that may be present still. Then per 16 oz add 6 cups water and cream of mushroom and mix. Then add mix into glass 9 by 12 pan. In a sauté pan add butter and mushrooms to brown. Then add in onions and celery and cook until onions are translucent and celery starts to soften. Salt and pepper to taste. Then pour into pan and mix well. Cover with Tin foil tightly and bake at 350 for 60 minutes. Make sure to mix and serve! Enjoy!