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2 tablespoon slivered almonds
1 1/2 tablespoon chopped green pepper
1 tablespoon chopped onion
1 tablespoon chopped chives
1/3 cup margarine
2 2/3 cup hot water
1 teaspoon instant beef bouillon
4 1/2 ounces (2 pks) 5-minute wild rice
1. Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. Do not over brown.)
2. Add hot water and instant bouillon, stirring to combine.
3. Add rice, bring to a boil and cook slowly, uncovered 10 minutes.
4. Cover and let stand 5 minutes.
5. Drain any excess liquid from rice.
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