1 c. wild rice
1 sm. onion
1/2 green pepper
1/2 c. celery
1 lb. ground beef
1 can cream of mushroom soup
1 can water chestnuts, sliced
1 can mushrooms & juice
1 can bamboo shoots
2 tbsp. soy sauce

Wash rice in cold water and let soak for 1 hour. Drain. Put rice in pan; add 3 cups water and 1/2 teaspoon salt. Boil for 1 minutes; then cover and simmer for 15 to 20 minutes.

Saute onion, green pepper and celery. Add ground beef and brown. Place all ingredients in a large, covered casserole. Bake for 45 minutes at 350 degrees.