1 medium onion, chopped
2 Tbs chopped green pepper
1 clove garlic, minced
1/2 c. butter
2 (4oz.) cans mushrooms, drained
1 c. slivered almonds
3 cups chicken broth
1 c. wild rice, rinsed and drained
Salt and pepper
Heat oven to 350 degrees. In skillet, saute onion, green pepper and garlic in butter 5 minutes. Add mushrooms and almonds; saute 1 minute longer. Pour vegetable mixture into greased casserole. Add chicken broth and wild rice. Cover; bake 1 to 1 1/2 hours, or until all liquid is absorbed. Salt and pepper to taste.