3 tablespoons butter or margarine
1/2 cup sliced almonds
2 cups small peas, cooked until barely tender, drained
4 cups cooked wild rice (about 1 cup uncooked)
1 tablespoon orange zest
Pre-heat oven to 350 F. Melt the butter or margarine in a 2-quart saucepan. Toss the almonds in the melted butter then spread them on a baking sheet. Bake the almonds 10 to 15 minutes or until lightly toasted, stirring frequently. Add the peas, wild rice and orange zest to the casserole and mix gently. Bake uncovered until all ingredients are heated through.