1/4 c. par-boiled wild rice
1 lb. hamburger
1 med. stalk celery, chopped (1/2 c.)
1 sm. onion, chopped (1/4 c.)
1 can cream of mushroom soup
3 tbsp. butter
2 1/2 c. chicken broth
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. ground sage
1 can mushroom stems & pieces, drained
3/4 c. regular rice (uncooked)
1 c. dairy sour cream

Heat oven to 350 degrees. In 2 1/2-quart casserole, combine all ingredients, except sour cream. Cover and bake until rice is tender, about 1 hour. Stir in sour cream.