1 1/2 c. wild rice
1 qt. chicken broth
2 tbsp. butter
1/2 c. chopped green pepper
1/2 c. chopped onions
1/2 c. chopped celery
1/4 c. chopped water chestnuts
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. pepper
1 can mushroom soup, undiluted

Combine rice and chicken broth in saucepan. Heat to boiling, cover and simmer 45 minutes or until moisture is absorbed. Set aside. Melt butter in a skillet and cook green pepper, onion and celery until tender, about 10 minutes. Stir in rice. Add remaining ingredients and pour into a greased casserole. Bake for 30 minutes at 350 degrees. Serves 8.