1 1/2 lbs. pork sausage
4-5 green onions with tops, chopped
1 lg. green pepper, chopped fine
1 med. sized bunch celery, with a few leaves, cut in sm. pieces
2 pkgs. dried chicken noodle soup
5 c. water
1 c. brown rice, raw
1/2 can water chestnuts, drained & chopped
Almonds, slivered & drained

Fry the sausage until it crumbles. Pour off most of the fat. Saute onions, green pepper, and celery in remaining fat. Cook the noodle soup in 5 cups water. Combine 1 cup of raw brown rice with water chestnuts. Add all ingredients together and bake, uncovered, 1 1/2 hours in 350 degree oven. If it gets too dry, add a little water. Just before baking time is up, sprinkle toasted almonds on top. Return to oven. Serves 10 to 12.