2 c. cooked wild rice
1 1/2 c. fresh mushrooms (sliced)
1/2 c. water chestnuts (sliced)
1/3 c. butter
3 ribs celery, chopped
1 onion, chopped
3 tbsp. soy sauce
1/2 c. cashews (optional)

Saute wild rice, onion and celery in half the butter. In a separate pan saute water chestnuts, mushrooms in the remainder of the butter. Combine and toss in salted cashews.