1 (6 oz.) pkg. long grain & wild rice
1 c. chopped onion
1 c. chopped celery
3 tbsp. butter
2 tbsp. soy sauce
1 (3 oz.) can sliced mushrooms (opt.)
1 (5 oz.) can sliced water chestnuts
1/3 c. sliced almonds, toasted

Or 1/2 cup each rice (add wild rice to 2 1/2 cups boiling water; simmer 20 minutes. Add other rice and cook 20 minutes longer.

Cook rice or mix as directed. Cook onion in butter until tender. Mix all together. Bake in 1 1/2 quart casserole for 309 minutes at 350 degrees.