1 c. wild rice
2 c. cooked, cubed chicken, turkey or 1 lb. ground beef, browned & drained
1 c. celery, sliced
1/2 c. onion, chopped
3 tbsp. butter
4 oz. mushrooms, fresh or canned
1 can water chestnuts, sliced
1 can cream of mushroom soup
1 c. chicken or beef broth
2 tbsp. soy sauce
Salt & pepper to taste

Cook wild rice in boiling, salted water 40 minutes; drain. Saute celery, onion and fresh mushrooms in butter. Combine rice, meat, sauteed vegetables and water chestnuts in large bowl. Combine soup, broth and soy sauce. Pour over rice mixture and mix thoroughly. Add salt and pepper to taste. Bake in covered casserole at 350 degrees about 1 hour. Serves 6 to 8.