1 (6 oz.) pkg. wild rice
1/2 c. chopped celery, boil
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can chopped mushrooms
4 tbsp. melted butter
1 tbsp. soy sauce

Cook rice according to package; cool. Stir in boiled celery, water chestnuts, drained mushrooms, butter and soy sauce. Bake for 45 minutes at 350 degrees.