Wash and drain rice. Melt butter in a large skillet. Add rice, almonds, chives and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes.

Heat oven to 325. Pour rice mixture into ungreased 1/1-2 quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly. Bake about 1-1/2 hours or until all liquid is absorbed and rice is tender and fluffy. 6-8 servings.

*I find wild rice to be strong so I use 1 part wild rice, 3 parts long grain white rice.

** Chicken broth can be made by dissolving 3 chicken boullion cubes in 3 cups boiling water, or use canned chicken broth.