2 c. raw wild rice
4 c. water
2 tsp. salt
2 lb. ground beef
1 lb. fresh mushrooms, sliced
1/2 c. chopped celery
1 c. chopped onion
1/2 c. butter
1/2 c. sliced water chestnuts
1/4 c. chopped black olives
1/4 c. soy sauce
2 c. sour cream
2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds
Parsley sprigs for garnish

Wash wild rice. In covered pan, gently cook wild rice in water with 2 teaspoons salt, for 45 minutes. Drain rice. Brown ground beef; set aside. Saute mushrooms, celery and onion in butter for 5 minutes.

Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, onion, mushrooms, celery, water chestnuts and olives. Add almonds (saving a few for garnish). Place mixture in a lightly greased 3-quart casserole. Bake at 350 degrees for 1 hour, uncovered. Add water if needed and season to taste. Stir several times. Garnish with reserved almonds and parsley. 12 servings.