1 Cup Uncooked Wild Rice
¼ Cup Butter or Margarine
½ Cup Slivered Almonds
2 tbsp. Snipped Chives or Chopped Green Onions
1 Can-8oz. Mushroom stems and pieces, drained
3 Cups Chicken Broth*
Cooking Instructions
Wash and drain rice. Melt butter in large skillet. Add rice, almonds, chives and mushrooms; cook and stir until almonds are golden brown, about 20 minutes.
Heat oven to 325°. Pour rice mixture into ungreased 1½ -quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly and bake about
1½ hours or until all liquid is absorbed and rise is tender and fluffy.
Makes: 6 to 8 servings
*Chicken broth can be made by dissolving 3 chicken bouillon cubes in 3 cups boiling water, or use canned chicken broth.
