1    cup uncooked wild rice
1/2 cup slivered almonds
1/3 cup chopped green onions
1/2 pound mushrooms, sliced (2-3/4 cups)
2    tablespoons butter
3    cups chicken broth
1    teaspoon salt

Rinse wild rice and soak it 30 minutes. Rinse and drain before using.

In saucepan, cook wild rice, almonds, green onions and mushrooms in butter until almonds are golden brown, about 10 minutes. Stir occasionally.

Add broth, bring to boil, then cover and turn heat low. Cook on low for about 1 hour or until rice is tender. Fluff with fork.

From "Out of the Frying Pan,
Onto the Freeway"
by Eileen Lefferty

PER SERVING:

Calories: 167 (14% from protein, 41% from carbohydrate, 45% from fat)
Protein: 6.0 grams
Total fat: 8.7 grams
Saturated fat: 2.7 grams
Cholesterol: 18.2 grams
Sodium: 336 mg
Carbohydrate: 18.2 grams

Dietary fiber: 2.6 grams
Exchange: 1/2 vegetable, 1 starch, 1-1/2 fat