1 lb. sausage, sauteed and drained
1 lb. sliced mushrooms
2 med. chopped onions
2 c. wild rice, washed
1/4 c. flour
1/2 c. cream
2 1/2 c. chicken broth
1 tsp. Accent
Pinch of oregano
Pinch of thyme
Pinch of marjoram
1 tbsp. salt
1/4 tsp. pepper
1/2 c. toasted slivered almonds

Break cooked sausage into small bits. Saute mushrooms and onions in the sausage fat. Add the sausage. Cook the thoroughly washed rice in boiling salt water for about 30 minutes and drain.

Mix the flour with the cream; add chicken broth and cook until thickened. Season with all the spices and combine the spice mixture with the rice, sausage, and vegetables. Mix and toss together and pour into casseroles. Bake at 350 degrees for 25-30 minutes. Sprinkle the almonds around the rim of the dish for serving. This makes 2 medium dishes or 1 large one.