1 c. uncooked white rice
1 c. uncooked wild rice
2 lb. lean ground beef
1/2 c. butter
1 lb. fresh mushrooms, sliced
1 c. chopped celery
1 c. chopped onion
1/4 c. soy sauce
1/2 c. water
16 oz. sour cream
1 can cream of celery soup
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can sliced water chestnuts, drained
1 (2 1/2 oz.) pkg. slivered almonds
Parsley, opt.

Cook white rice following package directions for 10 minutes only. Drain. Cook wild rice following basic method, drain. Brown ground beef. Set aside.

Melt butter in skillet, saute mushrooms, celery and onion until tender. Combine soy sauce, water, sour cream, soup, salt and pepper in large bowl. Stir in rice, ground beef, mushrooms, celery, onion, water chestnuts and half of the almonds. Pour mixture into greased 3 quart casserole; sprinkle with remaining almonds. Refrigerate up to 4 hours. Bake covered in a 350 degree oven for 45 minutes. Uncover, and bake until heated throughout, about 15 to 20 minutes longer. Garnish with snipped parsley.