2 tb Onion, chopped

2 tb Fresh chives, finely chopped

1 ts Shallot, finely chopped

3 tb Green bell pepper, finely ch

-pped 1/4 c Olive oil

2 c Wild rice, rinsed well and d

-ained 4 1/2 c Chicken broth, heated

Salt, pepper to taste 3/4 c Blanched almonds, slivered

In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite