---------- Recipe via Meal-Master (tm) v8.02
  Categories: Rice, Casseroles
       Yield: 6 servings
       2 tb Onion, chopped
       2 tb Fresh chives, finely chopped
       1 ts Shallot, finely chopped
       3 tb Green bell pepper, finely ch
     1/4 c  Olive oil
       2 c  Wild rice, rinsed well and d
   4 1/2 c  Chicken broth, heated
            Salt, pepper to taste
     3/4 c  Blanched almonds, slivered
   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