1 c. uncooked wild rice
3 c. water
1 tsp. salt
8 oz. fresh mushrooms, sliced
1 tbsp. butter
1 lb. ground beef
2 med. stalks celery, chopped (about 1 c.)
1 med. onion, chopped (about 1/2 c.)
1 can cream of mushroom soup
1 soup can water
3 tbsp. soy sauce

Rinse rice. Heat rice, water and salt to boiling; simmer 40 minutes. Do not drain. Lightly brown mushrooms in butter; remove from skillet.

In same skillet, brown ground beef; drain.

Combine all ingredients. Pour into 13x9x2 inch baking dish. (Mixture is quite moist but will thicken while baking.) Bake at 375 for 35 to 45 minutes or until golden brown and liquid is absorbed. 6 to 8 servings.