Wild Rice with Mushrooms and Almonds

1 cup uncooked wild rice
1/4 cup butter or margarine
1/2 cup slivered almonds
2 tablespoons snipped chives, or chopped green onions
1 (8 ounce) can mushroom stems and pieces
3 cups chicken broth (can use reconstituted bouillon cubes)

Wash and drain rice. Melt butter in large skillet. Add rice, almonds, chives, and mushrooms; cook and stir until almonds are golden brown (about 20 minutes).

Preheat oven to 325 degrees F. Pour rice mixture into 1-1/2 quart casserole. Heat broth to boiling and stir into rice mixture. Cover casserole tightly. Bake 1-1/2 hours or until all liquid is absorbed and rice is tender and fluffy.

Serves 6 to 8.

(from Nick)