4 1/2 c. water
2 env. dehydrated chicken noodle soup
1 box UNCLE BEN'S® wild rice
1 lb. bulk pork sausage
1 can chopped mushrooms
1 1/2 c. chopped celery
1 med. onion, chopped
1/2 c. chopped green pepper
2/3 c. blanched almonds

In large saucepan bring water and soup to a boil. Add rice; cover, reduce heat, simmer until most of moisture is absorbed (about 20 minutes).

Fry sausage until browned, remove meat, drain off most of fat. In remaining fat, saute onions, celery, green pepper, and mushrooms until tender crisp.

Combine all ingredients in a large bowl and add 1/2 cup almonds. Pour into 2 quart baking dish and garnish with remaining almonds. Bake at 350 degrees for 30 minutes. Serves 6-8.