Bring 2 1/2 cups water to a boil. Add wild rice, almonds, butter, and salt and return to a boil. Reduce heat to low, cover and let cook for 50 minutes without removing the lid. Remove from heat and let rest 10 minutes, leaving covered.
Stir to fluff rice, transfer to serving dish and sprinkle with minced parsley.
2007, Robert Irvine, All Rights Reserved.