1/2 c. brown rice (I use instant)
1/2 c. long grain rice
1 c. chopped onion
1 c. chopped celery
3 tbsp. butter
1/4 c. soy sauce
1 (3 oz.) can mushrooms, drained
1 (5 oz.) can sliced water chestnuts, drained
1/4 c. slivered almonds, toasted

Cook brown and white rice separate as package directs. Mix together in 1 1/2 quart casserole. Cook onion and celery in butter. Mix all ingredients except almonds, with rice. Sprinkle almonds on top. Cover and bake at 350 degrees for about 20 minutes or until hot. Serves 8.