1 c. wild rice 1/2 c. onion 1/4 c. butter 1 c. celery 1/4 tsp. sage 1/4 tsp. basil 1 tbsp. parsley flakes 1/2 c. slivered almonds, browned 2 (4 oz.) cans mushrooms and juice 1 can consomme or chicken stock
Wash rice and soak 3 hours or overnight; drain. Put all together in a 2 qt. dish and bake at 350º for 1 1/2 hours.
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