1 c. uncooked wild rice
1/4 c. butter
1/2 c. slivered almonds
2 tbsp. snipped chives or chopped green onions
1 can (8 oz.) mushroom stems and pieces, drained
3 c. chicken broth

Wash and drain rice. Melt butter in large skillet. Add rice, almonds, 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 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy. 6 to 8 servings.