1/2 c. slivered almonds
1/4 c. uncooked white rice
1 jar (2 1/2 oz.) sliced mushrooms, drained
2 tbsp. chopped green onions
1/4 c. butter
1 tbsp. instant chicken bouillon
2 1/2 c. boiling water
1/4 c. uncooked reg. rice

Cook and stir almonds, wild rice, mushrooms and green onions in butter until almonds are golden brown (10 to 15 minutes). Pour wild rice mixture into ungreased 1 1/2 quart casserole. Stir in instant bouillon and water. Cover and cook in 350 degree oven 30 minutes. Stir regular rice. Cover and cook until liquid is absorbed, about 30 minutes or longer.