1 c. uncooked wild rice
1/2 c. butter
1/2 c. slivered mushrooms
2 tbsp. snipped chives or chopped green onions
1 can (8 oz.) mushrooms, drained
3 c. chicken broth

(Chicken broth can be made by dissolving 3 cubes in 3 cups boiling water or using canned 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). Heat oven to 325 degrees. Pour rice mixture into ungrease 1 1/2 quart casserole. Heat chicken broth to boil, 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. Very good.