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..