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WILD RICE WITH MUSHROOMS AND ALMONDS 1 c. uncooked wild rice 1/4 c. butter or margarine 1/2 c. slivered almonds 3 c. chicken broth 2 Tbsp. snipped chives or chopped green onions 1 (8 oz.) can mushroom stems and pieces, drained Wash and drain wild rice. Melt butter in skillet. Add rice, almonds, chives and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes. Heat oven to 325 degrees. Pour rice mixture into ungreased 1 1/2 quart casserole. Heat chicken broth to boiling. Stir into rice mixture. Cover tightly. Bake about 1 1/2 hours or until all liquid is ab- sorbed and rice is tender and fluffy. Makes 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!