2 Tbs slivered almonds
1 1/2 Tbs chopped green pepper
1 Tbs chopped onion
1 Tbs chopped chives
1/3 cup margarine
2 2/3 cups hot water
1 tsp instant beef bouillon
4 1/2 oz (2 pks) 5-minute wild rice


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.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice.