With Wild Rice

Originally taken from Cooks.com, but severely tampered with.

1 chopped red onion

4-8 garlic cloves, chopped

1 cup uncooled wild rice

1 cup regular brown rice

1/2 cup slivered almonds

3 chopped green onions

3 or 4 (about 8 to 10 ounces) portobello mushrooms, preferably fresh

Olive Oil, as needed

2 to 3 cups chicken broth

Preheat oven to 325 degrees. Cook and stir onion, garlic, rices, almonds, green onions and mushrooms in olive oil until almonds begin to turn brown, about twenty minutes. Pour rice mixture into an ungreased casserole baking dish (should fit about a 2 quart dish). Pour as much chicken broth as will safely in dish over rice mixture. Bake for bout 1 and 1/2 hours, until the wild rice begins bursting open (the inside of wild rice looks like regular rice).

Makes 4-6 servings.