1 cup wild rice
1/4 cup any vegetable oil
1/2 cup slivered almonds
2 tablespoons chives
1 8 ounce can mushrooms
3 cups vegetable broth
Wash and drain rice. Heat oil in a large skillet, add rice, almonds, chives and mushrooms. Cook on medium heat, stirring until almonds are golden brown, about 20 minutes. Meanwhile, heat oven to 325F. Pour rice mixture into ungreased casserole. Bring veggie broth to boil then pour over rice. Cover tightly and bake about 1 1/2 hours or until all the broth is absorbed and rice is tender and fluffy. Serves 6 to 8.
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