1 bunch scallions, trimmed and thinly sliced (about 2 cups)
Freshly ground pepper to taste
Bring broth to a boil in a medium saucepan over high heat.
Stir in mushroom and wild rice. Return to a boil. Reduce
heat to very low, cover, and simmer until the rice has
"blossomed" and is just tender, 45 to 55 minutes. Drain
any remaining liquid and transfer the rice to a serving bowl.
Meanwhile, toast almonds in a small dry skillet over
medium-low heat, stirring constantly until golden brown
and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
About 5 minutes before the rice is done, melt butter
in a medium nonstick skillet over medium heat. Add
scallions and cook, stirring often, until softened and
still bright green 2 to 3 minutes. Stir the scallions,
almonds, and pepper into the rice. Serve warm.