Wild Rice With Almonds And Mushroom
Yield: 6 Servings
Recipe by Jane Butel (cookbook author)

1/2 c unsalted butter
1/2 lb fresh mushrooms; sliced thin
1 clove garlic; finely minced
1 tb minced green bell pepper
1/2 c slivered almonds
1 c uncooked wild rice
3 c chicken broth
1 tsp salt
ground black pepper to taste

Preheat oven to 350. Melt butter in a large saucepan. Add mushrooms, garlic, bell pepper, almonds & rice; cook, stirring, until mushrooms are soft. Pour mixture into a large, shallow baking dish; stir in broth, salt & pepper. Cover & bake about 1-1/2 hours or until rice is tender. Makes 6 servings.