1 c. wild rice
1 (14 1/2 oz.) can chicken broth
1 c. sliced mushrooms
1/2 c. shredded cheddar cheese
1/2 c. slivered almonds, toasted
1/4 c. chopped onions
1/4 c. chopped green pepper
1/4 c. chopped celery
1 clove garlic
1/4 c. butter, melted
Dash of pepper

Run cold water over the wild rice in strainer for one minute, lifting rice to rinse well. Put rice in 2 quart casserole (sprayed with Pam). Add remaining ingredients. Cover and bake for 1 1/4 hours at 325 degrees. Stir and bake, uncovered, for 20 to 30 minutes, stirring once, or until most of the liquid is absorbed.

NOTE: Casserole can be combined early in the day and refrigerated, uncovered, until baking time.