1/4 c. uncooked wild rice
1/4 c. celery, chopped
1/2 c. onion, chopped
3 tbsp. butter
2 1/2 c. chicken broth
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. bottled brown Bouquet sauce
1/4 tsp. ground sage
1/4 tsp. dried basil leaves
1/2 c. sliced mushrooms
3/4 c. uncooked regular rice
1 c. dairy sour cream

Heat oven to 350 degrees. Cook and stir wild rice, celery, onion and mushroom in butter until onion is tender. Pour into ungreased 1 1/2 quart casserole.

Heat broth to boiling, pour over wild rice mixture. Stir in parsley, salt, Bouquet sauce, sage, and basil. Cover and bake 45 minutes. Stir in regular rice. Cover and bake until all liquid is absorbed and rice is tender, 40-45 minutes longer. Stir in sour cream. 7 servings.