¼ pound butter 1 cup uncooked wild rice ½ cup slivered almonds 1 (8 ounce) can mushroom slices, drained 2 tablespoons chives or green onions 3 cups chicken broth
Preheat oven to 325 degrees.
Combine butter, rice, almonds, mushrooms and chives in large saucepan. Cook, stirring constantly over medium heat until butter is completely melted and mixed with other ingredients. Place in medium casserole; add broth. Cover tightly and bake 1 hour.
