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.
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