Categories: Rice/grains, Casseroles 
      Yield: 6 servings 
  
      2 tb Onion, chopped                      2 c  Wild rice, rinsed well and d 
      2 tb Fresh chives, finely chopped             -ained 
      1 ts Shallot, finely chopped         4 1/2 c  Chicken broth, heated 
      3 tb Green bell pepper, finely ch             Salt, pepper to taste 
           -pped                             3/4 c  Blanched almonds, slivered 
    1/4 c  Olive oil                       
  
  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