Wild Rice Amandine En Casserole -

2 tb Fresh chives, finely chopped

1 ts Shallot, finely chopped

3 tb Green bell pepper, finely ch

-pped 1/4 c Olive oil

2 c Wild rice, rinsed well and d

-ained 4 1/2 c Chicken broth, heated

Salt, pepper to taste 3/4 c Blanched almonds, slivered

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