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1 c. uncooked wild rice
1/2 c. slivered almonds
2 tbsp. chopped green onion
1 (8 oz.) can mushroom stems and pieces, drained
1/4 c. butter
3 c. chicken broth

Cook and stir wild rice, almonds, onion and mushrooms in butter until almonds are golden brown, about 20 minutes. Heat oven to 325 degrees. Pour wild rice mixture into ungreased 1-1/2 quart casserole. Heat broth to boiling; stir into wild rice mixture. Cover and bake until all liquid is absorbed and wild rice is tender and fluffy, about 1-1/2 hours. 6 to 8 servings.