Traditional wild rice casserole that is filling enough to be a meal in itself. Can also be served as a hearty side dish to the main course. Reheats well for delicious leftovers.
Mix wild rice in a medium bowl with enough filtered water to cover. Soak for 4-8 hours or overnight.
Drain wild rice and mix with other ingredients (except the cheese) in a glass casserole dish.
Cover and bake for 1 1/2 hours in a preheated 350 °F/ 177 °C oven.
While the casserole is cooking, chop the cheese into small 1/4" pieces and then shred in a food processor.
When done, remove the casserole from the oven and mix in the shredded cheese. Tip. Never buy commercial shredded cheese even if organic (it is processed with aluminum).
Serve immediately as a very nutritious side dish or by itself as the main meal.
Refrigerate leftovers in a covered glass container for up to 4 days.
You may substitute herbs de provence for marjoram if desired.
Substitute chopped artichokes for the black olive if you prefer.