Wild Rice with Mushrooms and Almonds View or print today*s recipe. 1 Cup Uncooked Wild Rice ¼ Cup Butter or Margarine ½ Cup Slivered Almonds 2 tbsp. Snipped Chives or Chopped Green Onions 1 Can-8oz. Mushroom stems and pieces, drained 3 Cups Chicken Broth* 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. Heat oven to 325°. Pour rice mixture into ungreased 1½ -quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly and bake about 1½ hours or until all liquid is absorbed and rise is tender and fluffy. Makes: 6 to 8 servings *Chicken broth can be made by dissolving 3 chicken bouillon cubes in 3 cups boiling water, or use canned chicken broth. Makes: 2 dozen balls
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