1 c. uncooked wild rice
1/2 c. slivered almonds, sunflower seeds or your choice
2 tbsp. snipped chives
1 (8 oz.) can mushrooms
3 c. chicken broth
1-3 bouillon cubes
3 c. water
1/4 c. butter

Cook and stir rice, nuts, chives, and mushrooms in butter until almonds are golden brown (almost 20 minutes). Heat oven to 325 degrees. Pour rice mixture into ungreased 1 1/2 quart casserole dish.

Heat broth to boiling, stir into wild rice mixture. Cover and bake until all liquid is absorbed and rice is tender and fluffy, about 1 1/2 hours.