Wild Rice with Mushrooms and Almonds

½ cup Butter or margarine 1 cup wild rice; well rinsed and drained ½ cup slivered almonds 1 Tablespoon chopped green onion ½ lb. mushrooms; sliced 3 cups chicken broth (I have made it with vegetable broth for Vegetarians.)

Over moderate heat place butter, rice, almonds, onions, and mushrooms in a heavy skillet. Cook 8 to 10 minutes stirring constantly. (burns easily) Transfer to a 2 qt. casserole and add the chicken broth. Cover Tightly. Heat over to 325 degrees Bake for 2 hours or more; stirring frequently, until all the rice all pops.