Ingredients

1/4 cup uncooked wild rice

1 medium stalk celery, chopped (about 1/2 cup)

1 can (4 ounces) mushroom stems and pieces, drained

1 cup dairy sour cream (optional)

1 small onion, chopped (about 1/4 cup)

3 Tablespoons margarine or butter

2 1/2 cups chicken broth

1 Tablespoon dried parsley flakes

1 teaspoon salt

1 teaspoon bottled brown bouquet sauce

1/4 teaspoon ground sage

1/4 teaspoon dried basil leaves

Instructions

Heat oven to 350(. Cook and stir wild rice, celery, and onion in margarine until onion is tender. Pour into ungreased 1 1/2 quart casserole. Heat broth to boiling; pour over wild rice mixture. Stir in parsley, salt, bouquet sauce, sage, basil, and mushrooms. Cover and bake for 45 minutes.

Stir in regular rice. Cover and bake until all liquid is absorbed and rice is tender, 40 to 45 minutes longer. Stir in sour cream. (I omitted sour cream)