Wild Rice Casserole

• 2 c. raw wild rice
• 4 c. water
• 2 tsp. salt
• 2 lb. ground beef
• 1 lb. fresh mushrooms, sliced
• 1/2 c. chopped celery
• 1 c. chopped onion
• 1/2 c. butter
• 1/2 c. sliced water chestnuts
• 1/4 c. chopped black olives
• 1/4 c. soy sauce
• 2 c. sour cream
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. slivered almonds

1. Wash rice.
2. In covered pan, gently cook rice (with salt) in water for 45 minutes.
3. Brown ground beef; set aside.
4. Saute mushrooms, celery and onion in butter for 5 minutes.
5. Combine soy sauce, sour cream, salt and pepper.
6. Add rice, beef, onion, mushroom mix, water chestnuts and olives.
7. Add most of the almonds, reserving some for garnish.
8. Place in a lightly greased 3-quart casserole dish.
9. Bake at 350u0b0 for 1 hour, uncovered.
10. Add water if needed and season to taste.
11. Garnish with almonds and parsley, if desired.

wild rice, water, salt, ground beef, fresh mushrooms, celery, onion, butter, water chestnuts, black olives, soy sauce, sour cream, salt, pepper, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601466 (may not work)