Wild Rice Pilaf
In a large saucepan, melt butter over medium heat. Add celery and onion; cook about 5 minutes or until soft. Add rice, seasoning packet and amount of water specified on the box (omit butter). Bring to a boil; reduce heat, cover and simmer about 30 minutes or until liquid is absorbed and rice is tender. Add corn and peas and carrots; stir gently over medium heat until heated through.
Transfer to serving bowl; sprinkle with almonds.
* To toast almonds, place on a baking sheet in a 350°F oven about 15 minutes or until golden brown.
Serving suggestions: Perfect with turkey for the holiday season.