1 cup uncooked white rice
1 cup uncooked wild rice
2 lb lean ground beef
1/2 cup butter
1 lb fresh mushrooms, sliced, 6 cups
1 cup chopped celery
1 cup chopped oinion
1/4 cup soy sauce
1/2 cup water
1 can cream of celery soup
1 tsp salt
1/4 tsp pepper
1 can drained water chestnuts
1 cup slivered almonds
1 cup sour cream
Cook white rice following package directions for 10 minutes only; drain. Cook wild rice following the basic recipe; drain. Cook ground beef; set aside. Melt butter in skillet: saute mushrooms, celery and onion until tender, about 5 minutes. Combine soy sauce, water, sour cream, soup, salt and pepper in a large bowl. Stir in rice, ground beef, mushrooms, celery, onion, water chestnuts and half of the almonds. Pour mixture into greased 3 quart casserole: sprinkle with remaining almonds. Refrigerate up to 4 hours. Bake, covered, in a 350 degree oven for 45 minutes:uncover and bake until heated through, about 15 to 20 minutes longer. Garnish with snipped parsley.