4 slices American cheese
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium thinly sliced mushrooms
2 medium dice celery
2 onions, chopped
2 tablespoons distilled white vinegar
1 cup chicken broth
1 cup wild rice
Heat oil in wok or small pot over low heat. Stir in cheese. Saute until heated through; set aside.
Heat mushrooms in oil in a large skillet over medium heat. Sprinkle mushrooms over rice. Add pepper and mushrooms and saute until shimmering, about 15 minutes. Remove from heat and stir in chicken broth and broth. Stir until chicken is heated through.
Respond to serving, dip in mustard.