Cook wild rice in 11⁄4 cups of the water as directed on package.
In 3-quart saucepan, melt butter over medium heat.
Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
Stir in flour, salt and pepper.
Stir in wild rice, remaining 1⁄2 cup water and the broth.
Heat to boiling.
Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Stir in remaining ingredients.
Heat just until hot (do not boil).
*To toast almonds in microwave, place 1⁄2 teaspoon vegetable oil and the almonds in 1- or 2-cup microwavable measuring cup.
Microwave uncovered on High 2 minutes 30 seconds to 3 minutes 30 seconds, stirring every 30 seconds, until light brown.
Notes / Tips / Wine Advice:
Wild rice isn’t rice? No, it’s an aquatic grass native to North America. The chewy texture of wild rice makes it a perfect meat substitute, but cooked white or brown rice can be used instead.