1 c. chopped celery
3/4 c. chopped green pepper
3 cloves garlic, chopped
3 tbsp. chopped parsley
5 green onions, chopped
1 lg. onion, chopped
1/2 c. olive oil
1 3/4 c. wild rice
1/2 c. long grain rice
2 (4 oz.) cans mushrooms, drained
4 c. hot chicken broth
1 1/2 c. finely chopped, cooked chicken giblets
1 c. finely chopped, cooked chicken
1/2 c. slivered toasted almonds
1 tbsp. salt
1 tsp. pepper
1/4 tsp. cayenne
1/2 tsp. poultry seasoning

Saute vegetables in oil until tender. Add remaining ingredients. Pour into a lightly greased 3 quart casserole and bake at 250 degrees (covered) for 1 hour 15 minutes. Serves 8 to 10.