1 c. raw wild rice
2 c. water
1 tsp. salt
1 lb. ground beef
2 cans mushrooms with liquid
1 c. celery, chopped
1 c. onion, chopped
1/4 c. butter
1/8 c. soy sauce
1 c. sour cream
1 can cream of mushroom soup
1 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds

Gently cook rice in water and salt for 45 minutes. Drain if necessary. Brown ground beef. Saute onions and celery in butter for 5 to 10 minutes. Add mushrooms. Combine soy sauce, sour cream, soup, salt and pepper. Add cooked wild rice, beef, onion, mushrooms, celery mix and almonds. Toss lightly, place rice mixture in slightly buttered casserole. Bake at 350 degrees for 1 hour uncovered. Add more water if necessary and season to taste. Stir several times. Garnish with almonds. Serve piping hot. Serves 8 to 10.