2 tbsp. oil
1 c. wild rice, well rinsed in cold water
1/2 c. slivered almonds (optional)
2 tbsp. chopped onion, chives, or green pepper as desired
1 (4 oz.) can mushrooms, drained (or use fresh)

Place above ingredients in heavy skillet. Cook and stir about 10 minutes. Place in casserole and add 3 cups chicken broth. Cover casserole tightly; place in 325 degree oven for about 1 1/2 to 2 hours or until liquid is absorbed. (Dark polished rice usually takes the longer time). Dish can stand a short time before serving. Keep warm.