1 c. uncooked wild rice
1/4 c. butter
1/4 c. slivered almonds
2 tbsp. chives or chopped green onions
1 (8 oz.) can mushroom stems & pieces, drained
3 c. chicken broth (canned chicken broth works well)

Or you can use half wild rice and half brown rice.

Fresh mushrooms are even better.

Add butter to broth and boil on stove to melt butter. Add other ingredients. Bake, covered at 325 degrees for 1 1/2 hours. (It is done when all of the liquid is absorbed and the rice is tender and fluffy.) Serves 6 to 8.