2/3 c. fresh mushrooms
1 c. onion, chopped
1 c. celery, chopped
4 tbsp. butter
3/4 c. wild rice
3/4 c. long grained rice
1/4 c. soy sauce
1 (5 oz.) can water chestnuts, drained & sliced
1/3 c. slivered almonds, toasted
3 1/2 c. chicken broth

Saute mushrooms, onion and celery in butter. Combine with all other ingredients and bake at 350 degrees in a lightly greased 2 quart casserole until all liquid is absorbed, about 1 hour. (A delightful blend of flavors.) (Serves 8.)