1	Cup	Uncooked wild rice
1/4	Cup	Butter
1/2	Cup	Slivered almonds
1	Can (8 oz.)	Mushrooms
3	Cups	Chicken broth
1/2	Cup	Chopped onion

Wash and drain wild rice. Melt butter in large skillet. Add rice, onions, almonds and mushrooms - cook and stir until almonds are golden brown, about 20 minutes. Pour rice into ungreased 1 1/2 quart casserole dish. Heat broth and stir into rice. Cover tightly. Bake for 1 1/2 hours at 325° - or until liquid is absorbed.