Brown the pork sausage in a skillet.

Wash, cook, and drain the wild rice according to package directions.

In a large bowl, combine the browned sausage, cooked rice, canned mushrooms, chicken bouillon cubes, hot water, salt, pepper, mushroom soup, chopped onion, and chopped pimento.

Mix all ingredients thoroughly.

Transfer the mixture to a greased casserole dish.

Cover the casserole dish with a lid or aluminum foil.

Bake at 350°F (175°C) for 1 hour and 15 minutes.

Remove the cover and sprinkle slivered almonds evenly over the top of the casserole.

Cover again and return to the oven for the last 15 minutes of baking.

Serve hot.