Step 1) Heat oil in a 2-1/2 to 3-quart saucepan over medium heat. Add mushrooms, onion and garlic; cook until tender, about 3 minutes. Stir in rice. Cook, stirring, 2 minutes.
Step 2) Add broth. Bring to a boil. Reduce heat to low; cover, and simmer 20 minutes. Remove from heat (do not stir rice). Let stand 10 minutes.
Step 3) Stir in almonds and parsley; serve immediately.