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.