Serves: 5
                                    Total Calories: 473
                                
In medium size pan, bring chicken broth to boil. Add wild rice and simmer, covered, for about 35 - 40 minutes or until rice is tender. 
In large skillet add butter. Melt over medium heat. Add onion, celery, red pepper, bell pepper and mushrooms. Saute until tender about 7 minutes, stirring occasionally. 
Add the sauteed vegetables to rice. Mix lightly until blended. 
Spoon into a greased 9 x 13 inch pan. Sprinkle with Cheddar cheese. Top off with dry roasted sliced almonds. 
This Wild Rice & Pepper Bake recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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