1/2 c. brown rice
1/2 c. bulgur wheat (cracked wheat)
1 c. chopped onion
1 c. chopped celery
3 tbsp. oil
1/4 c. soy sauce
1/2 c. slivered almonds, lightly toasted
4 oz. can mushrooms, drained
5 oz. can water chestnuts

Add washed brown rice to 2 1/2 cups boiling water. Boil slowly for 30 minutes and do not stir. Then add wheat and cook for 30 minutes more or until grains are fluffy. Saute onion, mushrooms, and celery. Add soy sauce and sliced water chestnuts. Mix all ingredients together and add to rice and wheat. Serve topped with slivered almonds. Or put in a casserole and bake at 350 degrees for 15-20 minutes. Top with slivered almonds just before serving.

Yields 4 servings.