1 1/2 c. wild rice
1 pkg. Jimmy Dean spicy sausage
8 oz. can mushrooms or 12 lg. fresh
1 onion, chopped
1 can cream of mushroom soup
1 can beef broth soup
1/2 c. toasted almonds

Brown onions, mushroom and sausage. Drain fat. Bring rice to a boil in water; drain. Bring rice to a second boil in fresh water; drain. Bring rice to a boil a third time in beef broth and cook until tender. Mix rice with sausage mixture, mushroom soup and almonds. Season with salt, pepper and garlic. Bake at 350 degrees for 1 hour. May be made one day in advance and may be used as a stuffing as well as a side dish with a pork roast.