You can tell I'm thinking of the holidays. My family tends to make this on semi special occassions, not because it's difficult, but because it can be hard to find wild rice sometimes, so we hoarde our stashes sent from Minnesota.
1 cup chedder grated
1 cup chopped ripe olives
1 cup diced or stewed tomatoes
1/2 lb fresh mushrooms sliced
1/2 cup chopped onions
1 cup wild rice, washed and soaked
1/2 cup cooking oil
1 cup hot water
salt and pepper
Saute mushrooms. Drain water from rice. Mix all ingredients in an ungreased casserole dish, saving a little cheese to garnish the top later. Stir in hot water to keep moist.
Bake at 350 degrees for 1 hour.