1 c. wild rice
1/2 c. almonds, slivered
2 tbsp. snipped chives or chopped green onion
1 c. mushroom stems & pieces, drained
1/4 c. butter
3 c. chicken broth

Cook and stir wild rice, almonds, chives and mushrooms in butter until almonds are golden brown. Pour wild rice mixture into ungreased 1 1/2 quart casserole.

Heat broth to boiling; stir into wild rice mixture. Cover and bake at 350 degrees until all liquid is absorbed and rice is tender and fluffy. Approximately 1/2 hour. Serves 6-8.