1/2 c. wild rice
1/2 c. brown rice
1/2 c. slivered almonds
2 tbsp. green onion, chopped
10 fresh mushrooms, sliced
2 ribs celery, chopped
1/4 c. butter
3 c. chicken broth
1/4 tsp. sage, ground
1/4 tsp. basil leaves
1 tbsp. parsley flakes

Cook and stir wild rice, brown rice, almonds, green onion, mushrooms, celery and herbs in butter about 20 minutes. Heat broth to boiling. Pour rice mixture into casserole and pour broth over it. Cover and bake until all liquid is absorbed and wild rice is tender and fluffy. Bake at 325 degrees for 1 1/2 hours. 6 to 8 servings.