1/2 pound wild rice
1/2 pound chopped celery
1/2 teaspoon salt
1/4 cup white sugar
1 egg beating
2 teaspoons Worcestershire sauce
1 teaspoon olive oil
1 teaspoon white vinegar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9-inch aluminum cake pan or casserole dish.
Place wild rice in a saucepan over medium heat. Remove from water to a small saucepan, and stir in celery salt, sugar and white sugar. Bring to a boil, reduce heat, and let stand for 5 minutes. Stir into rice mixture, and cook for 3 minutes.
In a mixing bowl, combine 3 eggs, 3 tablespoon Worcestershire sauce, 1 teaspoon olive oil, 1 teaspoon vinegar. Mix thoroughly. Spread mixture into prepared 9 inch square pan.
Bake in preheated oven for 60 minutes, or until rice is tender.