1/4 c. butter
1/2 c. onion
1/2 c. fresh mushrooms
1 c. dry wild rice
3 c. chicken bouillon

Add 1 can cream of mushroom soup after rice is cooked. Add 2 tablespoons parsley and 1/4 teaspoon pepper to mushroom and onion mixture. Saute 1 package sausage links diced diagonally and stir into rice. Pour in ungreased casserole and top with sausage and slivered almonds. Bake uncovered at 350 degrees for 35 to 45 minutes.