Wild Rice with Mushrooms and Almonds

Many of us annually head to Duluth in June for Grandma's Marathon or the Bjorkland Half Marathon.  Among the more distinctive things that visitors to northern Minnesota notice (besides perpetually disappointed Vikings fans) are the number of shops selling wild rice and/or smoked fish.   I have no idea why Minnesotans want to smoke their fish, but some of the best wild rice is harvested from the lakes of northern Minnesota.  I can't say that I care for smoked fish (well, I could, but I'd be lying), but I do like wild rice. It takes a fair bit of time to prepare, but the time and effort is worth it. Here's a fairly simple recipe for a nice side dish to remind you of running along the shore of Lake Superior.

8 oz    mushrooms, sliced
1 cl     garlic, minced
1 T     green pepper, minced
1/2 C  slivered almonds
3/4 C  wild rice
1/4 C  brown rice
2 C    chicken broth

Sauté mushrooms, garlic, pepper, almonds, & rice until mushrooms are soft.  Pour into large baking dish. 
Stir in broth. 
Salt & pepper to taste. 
Cover and bake 1.5 hours at 350 degrees.