Wild Rice with Olives

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.

Add sauteed greens to browned rice.

Add the chicken broth, olives, olive juice, sliced water chestnuts and mushrooms to the rice mixture.

Mix all together and bake, covered with foil, at 350° for 30 minutes or until done.

Use a 9 x 13-inch pan or a 3-quart oblong Pyrex baking dish.