2 T  Slivered almonds

  1 1/2 T  Chopped Green Pepper

      1 T  Chopped Onion

      1 T  Chopped Chives

    1/3 c  Margarine

  2 2/3 c  Hot Water

      1 t  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.