2 c. raw wild rice
4 c. water
2 tsp. salt
2 lbs. ground beef
1 lb. fresh mushrooms
1/2 c. celery, chopped
1 c. onion, chopped
1/2 c. butter
1/4 c. soy sauce
2 c. sour cream
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds

Rinse wild rice thoroughly. Gently cook rice in 4 cups water with 2 teaspoons salt for 45 minutes. Drain after cooking if necessary. Brown ground beef. Slice mushrooms and saute with onions and celery in butter, for 5 to 10 minutes. Combine soy sauce, sour cream, salt and pepper. Add wild rice, ground beef, onion and celery mixture and almonds. Toss lightly. Put in buttered 3 quart casserole. Bake at 350 degrees for 1 hour. Stir several times while baking and add more water if needed. 12 to 15 servings.