1 cup fresh mushrooms, diced
1 cup beef bouillon
1/4 cup chopped onion
1/2 – 3/4 tsp salt
2 tbsp butter
1/8 tsp pepper
1 tbsp flour
3 cups cooked Wild Rice
1/4 cup slivered almonds
Saute mushrooms and onions in butter. Blend in flour, gradually add bouillon, stirring constantly. Cook until smooth and thickened. Add the salt, pepper and the Wild Rice. Place in a buttered 1 quart casserole, sprinkle with almonds and bake for 30 minutes at 350°F. Serves 4.
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