Wild Rice With Olives

• 1 c. long grain rice
• 1 pkg. Uncle Ben's long grain and wild rice
• 1/2 stick oleo
• 1/4 c. olive oil
• 1 large onion
• 3 or 4 green onions
• 1 bell pepper
• 4 c. chicken broth made with chicken bouillon cubes
• 3/4 c. chopped stuffed olives
• 1/4 c. olive juice
• 1 can sliced, drained water chestnuts
• 1 (4 oz.) can sliced mushrooms

1. Saute both rices in the 1/4 cup oleo until slightly brown. Chop and saute in 1/4 cup olive oil the onion, green onions and bell pepper.
2. Add sauteed greens to browned rice.
3. Add the chicken broth, olives, olive juice, sliced water chestnuts and mushrooms to the rice mixture.
4. Mix all together and bake, covered with foil, at 350u0b0 for 30 minutes or until done.
5. Use a 9 x 13-inch pan or a 3-quart oblong Pyrex baking dish.

long grain rice, uncle bens, oleo, olive oil, onion, green onions, bell pepper, chicken broth, olives, olive juice, water, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=334548 (may not work)