Run cold water over uncooked wild rice in a strainer for 1 minute, rinsing well. In a medium saucepan, cook mushrooms and onion in butter until tender. Stir in wild rice, brown rice, carrot, parsley and basil. Add chicken broth; bring to boil. Reduce heat and simmer for 35-40 minutes or until brown rice is tender. Bake at 375ºF. until rice is done. Sprinkle with almonds.