Wild Rice Casserole
1/2 cup wild rice
1/2 cup long grain rice
1 cup onion, chopped
1 cup celery, chopped
3 tablespoons butter (margarine)
1/4 cup soy sauce
4 ounce can mushrooms, sliced
2/3 cup water chestnuts, sliced
1/2 cup almonds, slivered
Bring 2 1/4 cups water to a boil - add wild rice and simmer for 20
minutes, add white rice and simmer for 20 minutes more (If using
brown rice simmer for 40 minutes together).
Saute onions and celery in butter.
Add soy sauce, water chestnuts, mushrooms, and liquid from mushrooms.
Top with browned almonds and bake at 350 F for 30 minutes.