2/3 c. uncooked wild rice
4 celery stalks, sliced
1 med. green pepper, diced
1 1/3 c. water
Soy sauce
2 tsp. chicken bouillon
1 tsp. salt
2 whole chicken breasts (halved and skinned)

In bowl, thoroughly wash wild rice in warm water, drain in strainer; in buttered 2 quart casserole, mix rice, celery, green pepper, water, bouillon and salt. Place chicken on top, brush with soy sauce. Cover; bake at 350 degrees for 1 1/2 hours or until rice is tender. Garnish with celery leaves, if desired. Serves 4.