1 c. uncooked wiled rice
1/4 c. butter
2 tbsp. snipped chives or chopped onion
1/2 c. slivered almonds
8 oz. can mushrooms
3 c. chicken broth

Wash and drain rice. Melt butter in large skillet; add rice, almonds, chives and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes. Pour rice mixture into ungreased casserole. Heat chicken broth to boiling. Stir into rice mixture. Bake at 325 degrees for 1 1/2 hours or until all liquid is absorbed and the rice is tender and fluffy.

Variation: I like to use half brown rice and half wild rice. I have also added chopped celery and browned hamburger and sliced water chestnuts to this casserole.