1/2 c. wild rice
1/2 c. regular rice
2 c. chopped celery
1 (8 oz.) can mushrooms
1/4 c. chopped onion
1/2 lb. pork, cubed
1/2 lb. veal, cubed
1/4 c. fat
2-3 tbsp. soy sauce
1 (10 1/2 oz.) cream of mushroom soup
1/2-3/4 c. water

Cook rices separately. Saute celery, onion and mushrooms. Bake 2 hours in 2-quart casserole.