1 c. wild rice
3/4 c. long grain white rice
1 lb. fresh mushrooms
1 med. onion, chopped
6 tbsp. butter
2 tsp. salt
1/4 tsp. pepper
1/2 c. sliced almonds
3 c. chicken broth
1 1/2 c. whipping cream
3 tbsp. Parmesan cheese

Wash wild rice and cover with boiling water. Soak 1 hour and then drain. Saute mushrooms and onion in 1 tablespoon butter. Combine all ingredients except Parmesan cheese and place in greased 2-quart casserole.

Bake, covered, in 350 degree oven for 1 1/2 hours. Remove cover, top with cheese and dot with butter. Place in 425 degree oven for 5 minutes more. Makes about 7 cups.