2 c. raw brown rice (or 1 c. each of broth and wild rice)
3 c. water
1 tsp. salt
1 lb. fresh mushrooms
1 c. chopped celery
1 c. chopped onion
1/2 c. butter
1/4 c. soy sauce
2 c. sour cream
1 tsp. salt (optional)
1/2 tsp. pepper (or more)
1/2 c. slivered almonds (some for garnish)

Gently cook rice, water and salt for approximately 30 minutes. Clean mushrooms and slice them. Saute mushrooms, onions and celery in butter for 5- 10 minutes.

Combine soy sauce, sour cream, salt and pepper. Add cooked rice, mushroom- celery-onion mixture, and almonds. Toss lightly.

Place mixture in a slightly buttered 3 quart casserole. Bake at 350 degrees for about 1 hour, uncovered. Stir several times.