Serves 6 to 8.

2 tbsp. chopped onion
2 tbsp. finely chopped fresh chives
1 tsp. finely chopped shallot
3 tbsp. finely chopped green bell pepper
1/4 c. olive oil or 1/2 stick (1/4 c.) unsalted butter
2 c. wild rice (about 12 oz.) rinsed well in several changes of cold water and drained
4 1/2 c. chicken broth
3/4 c. blanched slivered almonds

In a large saucepan cook the onion, the chives, the shallot, and the bell pepper in the oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the rice, and cook the mixture, stirring constantly, for 1 minute.

Stir in the broth, season the mixture with salt and pepper, and add the almonds.

Transfer the mixture to a 4 quart casserole and bake it, covered, in the middle of a 325 degree oven, stirring once halfway through the cooking time, for 1 hour and 15 minutes, or until the rice is tender.