2 c. raw wild rice
4 c. water
2 tsp. salt
1 lb. fresh mushrooms
1/2 c. chopped celery
1 c. chopped onion
1/2 c. butter
1/4 c. soy sauce
2 c. sour cream
2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds
6 slices bacon

Gently cook wild rice, water, and salt 45 minutes or until tender. Drain if necessary. Rinse mushrooms. Slice and saute mushrooms, celery, and onions in butter, 5-10 minutes. Combine soy sauce, sour cream, salt, and pepper. Add to this the cooked wild rice, mushroom, celery, and onion mixture. Add bacon which has been fried and crumbled. Add almonds and toss lightly. Bake 1 hour at 350 degrees uncovered. Stir several times during baking, adding water if needed. Serves 12-16. Fits nicely in 9 x 13 pan.