1/4 c. butter
1 med. onion, chopped
1 celery stalk, chopped
8 oz. (1 1/3 c.) wild rice, washed & soaked 8 hours, drained
6 oz. mushrooms (button)
16 oz. chicken stock
1 tsp. salt
1/2 tsp. freshly ground pepper
2 oz. (1/2 c.) slivered almonds

Toast almonds in melted butter. Add onion and celery. Fry, stirring occasionally, do not brown. Stir in rice and mushrooms. Pour in salt, pepper and chicken stock. Turn on high and boil. Reduce heat to low, cover for 20 minutes.