Wild Rice With Mushrooms,  wheat-free gluten-free lactose-free vegetarian vegan

1/4 lb. butter
1 cup wild rice (prepared)*
1/2 cup silvered almonds
2 Tablespoons chopped onion
1/2 lb. sliced mushrooms
2 Tablespoons cooking sherry

• In frying pan cook till well coated.
• Put in casserole with 3 cups chicken broth.
• Can be refrigerated or put in freezer at this point.
• Bake covered 1-1/4 hours at 350 degrees.

*To prepare Wild Rice:

• Wash quickly in cold water then cover with boiling water for 1/2 hour, drain and repeat boiling water till cool then drain.

If doubling recipe use 1-1/4 times liquid

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