1/4 c. (1/2 stick) butter
1 c. wild rice (or other rice)
1/2 c. slivered almonds
2 tbs. chopped green onions
2 (4 oz. ea.) cans sliced mushrooms, drained
3 c. chicken broth

Preheat oven to 325°F. Put all ingredients, except broth, in skillet and sauté for 20 minutes or until almonds brown slightly. Stir often. Add broth to remaining ingredients in 1 1/2-quart deep baking dish. Cover tightly and bake at 325°F for 1 1/2 hours.

Submitted by: LIZ.WALLACE