Saute mushrooms and onions in butter. Blend in flour, gradually add bouillon, stirring constantly. Cook until smooth and thickened. Add the salt, pepper and the Wild Rice. Place in a buttered 1 quart casserole, sprinkle with almonds and bake for 30 minutes at 350°F.

4 Servings

Ingredients

1 cup	fresh mushrooms, diced
1 cup	beef bouillon
¼ cup	chopped onion
½ - ¾ tsp	salt
2 tbsp	butter
1/8 tsp	pepper
1 tbsp	flour
3 cups	cooked Wild Rice
¼ cup	slivered almonds