2 c. wild rice, raw
2 tsp. salt
1 lb. or 1 can mushrooms, fresh or canned
1/2 c. chopped celery, can use more
1 c. chopped onion
1/4 c. soy sauce
2 tsp. salt
1/4 tsp. pepper
4 c. water
2 lb. lean ground beef
1/2 c. butter
1 c. dairy sour cream
1/2 c. slivered almonds, save a few for garnish

Cook rice gently in the water with 2 teaspoons salt, covered for 45 minutes. Drain if needed. Brown the meat. Saute the celery and onions in the butter. Combine soy sauce, cream, salt, and pepper. Add the rice and all ingredients. Toss lightly. Put in a 3 quart casserole. Bake about 1 hour uncovered. Add water, if needed. Stir several times. 350 degrees. Serves 12-16.