1/4 c. unsalted butter
4 green onions
1 c. uncooked wild rice
1/2 c. slivered almonds
1/2 lb. fresh mushrooms, sliced
3 c. hot chicken stock

Melt butter in 12 inch skillet on medium heat. Remove roots from onions and slice white and green portions. Saute onions until limp, (3 to 4 minutes), don't brown. Add rice, almonds, and mushrooms to skillet; saute, turning about every 5 minutes. Turn into 1 1/2 quart deep casserole. Pour stock gently over rice. Cover tightly and bake 1 1/2 hours at 325 degrees or until moisture is absorbed by rice. Makes 6 to 8 servings. I prefer to use an unglazed clay baking dish, but any deep dish will do just as well.