3 cups cooked wild rice
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 cup butter
1 cup canned tomatoes
1 cup chopped black olives
1 cup grated cheddar cheese
1 cup hot water
Preheat oven to 350F. Portobello onions and mushrooms in butter. Combine all ingredients in an ungreased casserole dish, saving out a little cheese to sprinkle on top. Stir in 1 cup hot water last, to keep the dish moist. Sprinkle with the reserved cheese. Cover and bake for 45 minutes.
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