Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
While wild rice is cooking chop vegetables.
When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
Saute onion and carrot until softened, about 5 minutes.
Add bell pepper and celery, saute 3 minutes or until slightly softened.
Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
Add tomato, broth/water, salt, pepper and partially cooked wild rice.
Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.