Before the rice is cooked, it should be washed in cold water 4 or 5 times and any chaff or other seeds should be discarded.

1/4 lb. butter
1 c. wild rice, washed
1/2 c. slivered almonds
1/2 lb. canned mushrooms
2 tbsp. chives or green onions
3 c. chicken broth

Put all ingredients except the broth in a heavy frypan. Cook, stirring constantly, until rice turns yellow. Place in a casserole and add broth. Cover tightly and bake at 325 degrees for 1 hour. Serves 6.