Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 2 tablespoons | Onion;chopped |
| ⅓ cup | Celery;chopped |
| 2 cups | Bread Crumbs;dry |
| 2 cups | Wild Rice;cooked |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅛ teaspoon | Marjoram;powdered |
| ⅛ teaspoon | Thyme;powdered |
| ⅛ teaspoon | Tarragon;crushed dried |
| ¼ cup | Olives;chopped ripe |
Melt butter in large skillet. Saute onion and celery in butter until tender.
Add remaining ingredients and toss. Makes 1 quart.
- from A Century of Mormon Cooking