1/2 c. slivered almonds
1/4 c. uncooked wild rice
2 1/2 oz. sliced mushrooms, drained
2 tbsp. chopped green onions
1/4 c. butter
1 tbsp. instant chicken bouillon
2 1/2 c. boiling water
3/4 c. uncooked white rice

Cook almonds, wild rice, mushrooms and onions in butter until nuts are golden brown, 10-15 minutes. Pour mixture into ungreased 1 1/2 quart casserole. Stir in bouillon and water. Cover and cook in 350 degree oven 30 minutes. Stir in white rice. Cover and cook until liquid is absorbed, about 30 minutes longer.