1 c. wild rice or part white rice
1 can crab meat
2 cans shrimp
2 cans mushrooms or 1 lb. fresh
3 cans creamed mushroom soup
1 c. diced celery
1 diced green pepper
1 diced onion
1 jar pimiento

Cook rice. Saute onion, pepper, celery, and mushrooms. Combine all ingredients. Top with slivered almonds (or chow mein noodles). Bake 1 hour at 325 to 350 degrees. Serve with soy sauce. Serves 10.

Tips on Wild Rice: Best rice is the black, long grain. Rice should be blanched (boiling water poured through it in a sieve) several times before cooking.