I've seen the meatless version of this dish served at banquets as the alternative to meat entrees with large sauteed portobello mushroom slices to fill in for meat.

I make it with ham for our holiday dinner when I don't feel like going to a lot of trouble.

Walmart sells 'Ends and Pieces' of spiral-sliced ham in small 1 pound or so packages that are very economical. There's usually a couple of large pieces of the ham that you can spread out and serve as an entree good enough for company, several pieces the right size for sandwiches, and chunks that are good in casseroles and for flavoring.

Wild Rice Mix with Cranberries and Caramelized Onions

2 cups chicken broth
1/2 cup brown rice (Basmati Brown Rice)
1/2 cup wild rice
(Substitute some Sweet rice if available for either one of these)
(Once cooked Stir in 1/2 - 3/4 cup cooked white rice to stretch it if desired)
3 tablespoons butter or margarine
2 or 3 medium onions, sliced into thin wedges
(2 - 3 stalks celery, sliced thin)
2 teaspoons brown sugar
1 cup sweetened dried cranberries
(Sauteed mushrooms - portobello or other types)
1/2 teaspoon finely grated orange zest

To make a casserole:
1 can cream of mushroom soup
Ham or turkey

Combine chicken broth and both rices in a medium saucepan. Bring to a boil over medium high heat. Reduce heat to low. Cover and simmer 45 minutes, or until rice is tender and liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are caramel colored. Stir in dried cranberries.

Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice.

For the casserole, stir the mushroom soup into the prepared rice mixture. Layer it in a casserole dish with sliced cooked turkey or ham and/or sauteed mushrooms. Cover with a lid or tightly with foil. Bake 30 - 45 minutes at 350 degrees until very hot.