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2 c. raw wild rice
4 c. water
2 tsp. salt
2 lb. lean ground beef
1 lb. fresh mushrooms
1/2 c. chopped celery
1 c. chopped onion
1/2 c. butter
1/4 c. soy sauce
2 c. dairy sour cream
2 tsp. salt (or less)
1/4 tsp. pepper
1/2 c. slivered almonds (save some for garnish)

Gently cook wild rice in water with 2 teaspoons salt (covered) for 45 minutes. Drain if necessary. Brown ground beef. Rinse mushrooms, cut off tips of stems, slice mushrooms and saute with onions and celery in butter for 5 to 10 minutes.

Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, onion, mushroom and celery mixture and almonds. Toss lightly. Place mixture into slightly buttered 3 quart casserole. Bake in moderate oven at 350 degrees for about an hour uncovered. Add water if necessary and season to taste. Stir several times while baking. Garnish with slivered almonds.

Serves 12 to 16.

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