Heat oven to 350°F. Grease 1 1/2-quart casserole. Melt margarine in large skillet over medium heat. Add mushrooms and almonds; cook and stir 3 minutes or until mushrooms are tender and almonds begin to brown.
Add wild rice; cook 10 minutes, stirring frequently. Stir in onions and broth. Bring to a boil. Pour into greased casserole; cover.
Bake at 350°F. for 45 minutes. Uncover; bake an additional 45 to 60 minutes or until rice is tender and liquid is absorbed.