1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. oil
1/2 c. wild rice
1 stalk celery, chopped
1/2 c. chopped green pepper
1/8 tsp. pepper
1/2 c. long grain rice
1/2 c. sliced water chestnuts
1/2 c. slivered almonds
3 tbsp. chopped pimiento
1/2 - 1 c. dairy sour cream
1/2 c. sliced mushrooms
3 c. chicken or turkey broth
1-2 c. cooked, chopped chicken or turkey
1/4 tsp. basil
1 tbsp. parsley flakes
1/4 tsp. sage

Wash wild rice, drain. Saute onion and garlic in oil until transparent. Add wild rice. When rice is coated with oil, add celery, green pepper, mushrooms, broth, chicken, basil, parsley, sage and pepper. Bake in covered 2 1/2 quart casserole dish at 350 degrees for 45 minutes. Remove from oven; stir in long grain rice, water chestnuts, almonds, pimiento and sour cream. Bake for 45 minutes longer. 6 servings.