• Cooking Time: 2 hours
• Servings: 6-8
• 1 cup wild rice
• 1/4 pound butter
• 1/4 cup sliced almonds
• 2 large glass jars of button mushrooms
• 2 14 1/2 oz cans of Swanson chicken broth

1. Rinse rice thoroughly and soak 2 hours.
2. Mix all ingredients together.
3. Bake at 325 degrees uncovered for 2 hours.
4. Can be made ahead and be reheated.

This dish makes me think of my Grandma Pat and Thanksgiving. It's yummy and brings to mind a lot of my memories with her around the holidays. Submitted by: "Candace Sailstad Jackson"