Wild Rice Casserole

• 1/2 c. wild rice, uncooked
• 1/2 c. long grain white rice
• 2 cans consomme
• 1 clove garlic, mashed
• 4 tsp. soya sauce
• 1 large onion, minced
• 1 can water chestnuts
• 1/2 lb. mushrooms
• 1 lb. cubed pork
• 1 lb. cubed beef or veal
• 2 Tbsp. oil
• 2 c. chopped celery
• 2 tsp. seasoned salt
• 1/2 c. slivered almonds

1. Cook rices as per instructions on bag or box.
2. In meantime heat 2 tablespoons of oil in large frypan.
3. Saute onion and garlic until golden.
4. Remove from pan and set aside.
5. Add cubed meats and fry until browned.
6. Return onion to pan.
7. Add cooked rice and the rest of the ingredients, except 1 can consomme.
8. Stir mixture well and put into greased 2 1/2 to 3-quart casserole.
9. Cover.
10. Bake 2 hours at 350u0b0.
11. Heat other can of consomme and stir into mixture.
12. Bake 1/2 hour longer.
13. Sprinkle the slivered almonds on for last 15 minutes.
14. Serves 8.

wild rice, long grain white rice, consomme, clove garlic, soya sauce, onion, water chestnuts, mushrooms, pork, beef, oil, celery, salt, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717100 (may not work)