1/2 c. wild rice
1/2 c. uncooked regular or brown rice
1 c. chopped onion
1 c. chopped celery
3 tbsp. butter
1/4 c. soy sauce
1 (3 oz.) or 2/3 c. mushrooms
1 (5 oz.) water chestnuts, drained and sliced
1/3 c. toasted slivered almonds

Boil wild rice for 20 minutes. Add white or brown rice and boil 20 minutes more. Saute onion and celery in butter. Mix all the ingredients together in a 1 1/2-quart casserole, uncovered. Bake 20 minutes at 350 degrees.