1 c. uncooked wild rice
1/4 c. butter
1/2 c. slivered almonds
2 tbsp. chopped chives or green onion
1 (8 oz.) can mushrooms, drained
3 c. chicken broth

Wash and drain rice. Melt butter in a large skillet, add rice (uncooked), almonds, chives and mushrooms. Cook and stir until almonds are golden, about 20 minutes. Pour into 1 1/2 quart casserole. Heat broth to boiling, stir into rice. Cover and bake 1 1/2 hours or until liquid is absorbed, 325 degrees.