A Minnesota classic.

1 c. wild rice, washed
1/2 c. butter
2 Tbsp. green pepper
2 Tbsp. onion
1 clove garlic
1/2 c. slivered almonds
2 can mushrooms
3 c. chicken broth, bring to a boil
salt and pepper to taste

Saute everything except broth, in butter until onion turns yellow; add chicken broth. Place in casserole. Bake for 1 1/2 hours at 325.

Recipe submitted by Pam Petron, who makes this every year for Thanksgiving. Her family would be devastated if it wasn’t there..