1 (6 oz.) pkg. UNCLE BEN'S® Long Grain and Wild Rice
8 oz. fresh mushrooms
1 c. chopped celery
1/2 c. chopped green pepper
1 sm. onion, chopped
2 tbsp. butter
1 1/2 cans cream of mushroom soup
1/2 lb. raw shrimp, cleaned
1/4 c. slivered almonds

Cook rice according to package directions. Saute in butter, onions, celery, pepper and mushrooms until tender. Combine cooked rice, onion, celery, pepper and raw shrimp, mushrooms, almonds and mushroom soup.

Pour into a 2 1/2 quart 2 inch deep rectangular dish. Bake at 350 degrees for 1 hour.

The recipe may be doubled.