Instructions: Heat oven to 350F degrees. Grease 1 1/2-quart casserole. Melt margarine in large skillet over medium heat. Add mushrooms and almonds; cook and stir 3 minutes or until mushrooms are tender and almonds begin to brown.

Add wild rice; cook 10 minutes, stirring frequently. Stir in onions and broth. Bring to a boil. Pour into greased casserole; cover. Bake at 350F degrees for 45 minutes. Uncover; bake an additional 45-60 minutes or until rice is tender and liquid is absobed.

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