Prepare rice according to package directions. Set aside. In skillet, brown ground round and set aside. Sauté sliced mushrooms, onion and celery in butter for 5 to 10 minutes.
Combine soy sauce, sour cream, salt and pepper; then add cooked wild rice, browned beef, mushroom mixture and almonds. Toss lightly and place mixture in a lightly buttered 2-quart casserole. Bake uncovered at 350 degrees for 1 hour, stirring several times. Garnish with slivered almonds and serve.
Easily feeds a family of four.