• 2 pounds ground beef
• 1 8-ounce can mushrooms, drained
• ½ cup chopped celery
• ½ cup shredded carrots
• 1 cup chopped onions
• ½ cup butter
• 2 cups sour cream
• ¼ cup soy sauce
• 2 teaspoons salt
• ¼ teaspoon pepper
• 6 cups Chieftain's Premium Dry Roasted Wild Rice, cooked
• ½ cup slivered almonds
• Parsley sprigs, optional

     Preheat oven to 350°. Brown beef; set aside. Saut mushrooms, celery, carrots and onions in butter 5-10 minutes. Combine sour cream, soy sauce, salt and pepper. Add wild rice, beef, sauted vegetables and almonds. Toss lightly. Place mixture in a lightly greased 3-quart casserole. Bake 1 hour. Stir several times during baking, adding more water if needed. Garnish with almonds and parsley. 10-12 servings.