1 c. wild rice
6 tbsp. butter
1 lb. mushrooms
1 med. lg. onion
1 3/4 c. chicken broth
3/4 c. cream or milk
1/4 tsp. pepper
1 tsp. salt
3 tbsp. grated Parmesan cheese
1/3 c. slivered almonds

Soak rice for 1 hour in hot water. Slice mushrooms and chop the onion. Saute mushrooms and onion in 1 tablespoon butter. Drain rice; place in oven-proof casserole and add the mushroom and onion mixture.

Add liquids, salt and pepper and almonds. Cover with foil and bake 1 1/2 hour at 350 degrees. When finished baking, remove cover. Sprinkle the top with grated cheese and the remaining 5 tablespoons of butter. Replace and bake in the oven at a temperature of 450 degrees for 10 minutes. Can be prepared ahead and reheated or can be frozen.