1 c. uncooked wild rice
1/4 c. butter
3/4 c. chopped onion
1 can mushroom stems and pieces
3 c. chicken broth
1/2 c. slivered almonds

Melt butter in skillet. Add rice, almonds, onions and mushrooms. Cook and stir until almonds are brown, about 20 minutes. Pour rice into a baking dish. Heat broth to a boil. Stir broth into rice mixture. Cover tightly and bake for about 2 hours in a 325°F oven until all liquid is absorbed and rice is tender and fluffy.