1/4 c. butter
1 c. wild rice, raw
1/2 c. blanched slivered almonds
2 tbsp. chopped green onions or chives
2 (7 oz.) cans mushroom pieces, drained
3 c. chicken broth

Put all ingredients except broth, in a heavy frying pan and cook over medium high heat about 20 minutes until almonds are slightly brown. Stir often. Heat oven to 325 degrees. When almonds are brown, add chicken broth to rest of ingredients. Stir; then pour mixture into 1 1/2 quart deep baking dish. Cover. Bake 1 1/2 hours.