1 c wild rice
3 c giblet stock; or water
1 ts salt
1/4 c butter
2 tb green onions; chopped
2 tb green pepper; chopped
1/2 c celery; chopped
1/2 c mushrooms; sliced
1/2 c almonds; chopped
1/4 c tomato paste
1 ts fresh sage or
1/4 ts dried sage
1 ts parsley
1 ds garlic powder

Wash rice. Bring stock to a boil and add salt and rice. Simmer about 30 min
or until rice is tender but not mushy. Drain off excess liquid. Melt butter
in a skillet and saute onions, peppers, celery, mushrooms and almonds. Add
the hot, drained rice, tomato paste, and seasonings and mix.

Use as stuffing for wild game or poultry or bake separately and serve with
game.

Giblets may be chopped and added to the dressing.