Wild Rice Baked with Almonds and Mushrooms

Karen Haigh
Originally From: Jane Butel's "Hotter Than Hell"
A very good way to serve rice of all kinds
Serves 6

1/2 cup unsalted butter
1/2 pound fresh mushrooms, thinly sliced
1 clove garlic, finely minced
1 tablespoon minced green bell pepper
1/2 cup slivered almonds
1 cup uncooked wild rice
3 cups chicken broth
1 teaspoon salt
freshly ground black pepper to taste
 Preheat oven to 350oF. Melt butter in large saucepan. Add mushrooms, garlic, bell pepper, almonds and rice; cook, stirring, until mushrooms are soft. Pour mixture into a large shallow baking dish; stir in broth, salt and pepper. Cover and bake about 1 1/2 hours or until rice is tender. Or: boil rice in broth about 40 minutes, then stir in fried ingredients

From the Dinner Co-op