Wash and drain wild rice. Melt butter in a large skillet. Add rice, almonds, green onions, and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes.
Heat oven to 325 degrees F. Pour rice mixture into ungreased 1-1/2 quart casserole. Heat chicken broth to boiling and stir into rice mixture. Cover tightly. Bake about 1-1/2 hours or until all liquid as absorbed and rice is tender and fluffy.