1/2 cup unsalted butter
1/2 lb fresh mushrooms; sliced thin
1 clove garlic; finely minced
1 tbsp minced green bell pepper
1/2 cup slivered almonds
1 cup uncooked wild rice
3 cups chicken broth
1 tsp salt
ground black pepper to taste
Preheat oven to 350.
Melt butter in a 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.
