Wild Rice Almondine

• 2 cups wild rice, washed and drained well
• 1/2 cup olive oil
• 2 tablespoons chopped onions
• 2 teaspoons chopped chives
• 1 teaspoon finely chopped shallot
• 2 teaspoons chopped green peppers
• 3/4 cup slivered almonds
• 1 (8 ounce) can sliced water chestnuts, drained
• 4 ounces fresh button mushrooms, sliced
• 4 1/2 cups chicken broth, brought to a boil
• salt
• black pepper

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, chives, shallots and green pepper and saute until soft.
3. Stir in the rice and saute 2 to 3 minutes more.
4. Add the almonds, water chestnuts and mushrooms.
5. Turn the mixture into a casserole dish.
6. Stir in the boiling chicken broth and season with salt and pepper, to taste.
7. Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.

wild rice, olive oil, onions, chives, shallot, green peppers, slivered almonds, water chestnuts, button mushrooms, chicken broth, salt, black pepper

Taken from www.food.com/recipe/wild-rice-almondine-6489 (may not work)