Wash rice; cover with boiling water.
Let stand for 1 hour; drain well.
Saute mushrooms and onion in butter in large skillet for 10 minutes.
Combine rice, mushrooms, onion, salt, pepper, turkey and almonds; spoon into greased casserole.
Pour in broth and cream.
Bake, covered, at 350 degrees for 1 hour and 30 minutes.
sprinkle chopped celery.