1 (16 oz.) pkg. long grain and
wild rice mix
1 c. chopped onion
1 c. chopped celery
3 Tbsp. butter
2 Tbsp. soy sauce
1 (3 oz.) jar sliced mushrooms
1 (5 oz.) jar sliced water
1/3 c. almonds
Cook rice until tender. Saute onions and celery in
butter. Mix all ingredients in 1 1/2 or 2-quart casserole and
bake at 350 degrees for 20 minutes.
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