Rich and Wild Rice (Creamy Wild Rice Casserole with Apricots)

from Macey's Spanish Fork grocery store vegetarian cooking class

3 small Portabello mushrooms (or white mushrooms, if that's your preference)
2 Tbsp margarine
1/2 cup chopped white onion
2 pkgs (6 3/4 oz each) Uncle Ben's Original long grain and wild rice
2 1/2 cups chicken broth OR vegetable broth with poultry seasoning and nutritional yeast
2 cups whipping cream in carton
1 cup dried apricots
1 cup whole almonds
1 1/2 tsp garlic salt

In large saucepan, saute mushrooms and onions in margarine until brown.  Stir in rice, seasoning packets from rice package, broth, whipping cream, and apricots.  Bring to a boil.  While rice mix is coming to a boil, toast almonds on high heat in margarine, stirring frequently, for 2-3 minutes.  Add almonds to rice mix.  When rice comes to a boil, turn heat to low, cover, and simmer 30 minutes or until rice is tender.  Stir to blend and serve hot.