1 c. wild rice
1/4 c. melted butter
2 tbsp. chopped green onions or chives
1/2 c. blanched almonds
2 (7 oz.) cans mushrooms
3 c. chicken bouillon
1 tsp. salt

Soak wild rice overnight and then drain well. Put rice into 1 1/2 quart casserole. Add butter, onion, and almonds which have been toasted in oven. Add mushrooms, broth, and salt. Mix well. Cover tightly and bake at 320 degrees for 1 to 1 1/2 hours. This keeps well if guests are late and freezes well when closed airtight. Serves 10.