2 tb Slivered almonds
1 1/2 tb Chopped Green Pepper
1 tb Chopped Onion
1 tb Chopped Chives
1/3 c  Margarine
2 2/3 c  Hot Water
1 ts 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.