Categories: Vegetables, Beef, Rice/grains 
      Yield: 8 servings 
  
      2 tb Slivered almonds                  1/3 c  Margarine 
  1 1/2 tb Chopped Green Pepper            2 2/3 c  Hot Water 
      1 tb Chopped Onion                       1 ts Instant Beef Bouillon 
      1 tb Chopped Chives                  4 1/2 oz (2 Pks) 5-minute Wild Rice 
  
  Cook almonds, green pepper, onion and chives in melted margarine in heavy 
  2-quart frying-pan, until almonds begin to brown.  (Do not over brown.) 
  Add hot water and instant bouillon, stirring to combine.  Add rice, bring 
  to a boil and cook slowly, uncovered 10 minutes.  Cover and let stand 5 
  minutes.  Drain any excess liquid from rice.