1 c. wild rice
3 c. boiling water
6 tbsp. minced onion
1/4 c. butter
4 c. beef tenderloin, cubed
1 c. minced parsley
1/2 c. slivered almonds
2 cans cream of chicken soup
2 c. sliced mushrooms
2 beef bouillon cubes in 1 c. boiling water
1 crumbled bay leaf
1 tsp. paprika
1/2 tsp. each celery salt, onion salt, garlic salt (or less)

Pour 3 cups boiling water over the rice and allow to stand for 15 minutes; drain. Brown onions in butter, add mushrooms and saute for 5 minutes. Brown meat and mix in rice. Add the rest of the ingredients. Refrigerate overnight, if desired. Bake at 350 degrees for 1 1/2 hours. Serves 8 to 12.