1 c. uncooked wild rice
1/4 c. butter
1/2 c. slivered almonds
2 tbsp. snipped chives or onions
1 c. (8 oz.) mushrooms, stems and pieces, drained
3 c. chicken broth

Wash and drain rice. Melt butter in large skillet. Add rice, almonds, chives almonds are golden brown. About 20 minutes.

Heat oven to 325 degrees. Pour rice mixture into ungreased 1 1/2 quart casserole. Heat chicken broth. Stir into rice mixture. Cover tightly. Bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy. 6 to 8 servings.