MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Rice, Casseroles
       Yield: 6 servings
    2.00 tb Onion, chopped
    2.00 tb Fresh chives, finely chopped
    1.00 ts Shallot, finely chopped
    3.00 tb Green bell pepper, finely ch
    0.25 c  Olive oil
    2.00 c  Wild rice, rinsed well and d
    4.50 c  Chicken broth, heated
            Salt, pepper to taste
    0.75 c  Blanched almonds, slivered
   In a large saucepan, cook the onion, 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