WILD RICE CASSEROLE

1 cup wild rice
2 cups vegetable or chicken broth
6 oz. mushrooms, sliced, about 1 cup
2 oz. cheddar cheese, shredded, about 1/4 cup
1/2 cup slivered almonds, toasted
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup butter or margarine, melted
1 clove garlic, minced
1/4 tsp pepper

Preheat oven to 350 degrees. Rinse rice 1 minute under cold water; drain. Transfer rice to 2-quart casserole dish. Stir in broth, mushrooms, cheese, almonds, celery, chopped pepper, butter, garlic, & pepper. Cover & bake until rice is tender, about 1 hour & 30 minutes.