1 c. uncooked wild rice
1/4 c. butter
1/2 c. slivered almonds
2 tbsp. snipped chives or onions
1 c. (8 oz.) mushrooms, drained
3 c. can chicken broth

Wash and drain wild rice. Melt butter in large skillet. Add rice, almonds, onions, chives, and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes. Heat oven to 325 degrees. Pour rice mixture into ungreased 1 1/2 quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly. Bake about 1 1/2 hours until all liquid is absorbed and rice is tender and fluffy.