1 c. uncooked wild rice
1/4 c. butter
1/2 c. slivered almonds
2 tbsp. onion, chopped
1 can mushrooms (8 oz.)
3 c. chicken broth or 3 drained bouillon cubes

Wash and drain rice. Melt butter in skillet and add rice and almonds, onions and mushrooms. Stir until almonds are golden, about 20 minutes. Pour rice mixture into casserole. Heat chicken broth to boiling and stir into rice mixture. Cover tightly. Bake 1 1/2 hours at 325 degrees or until rice is tender and fluffy.