Combine rice and broth in a saucepan. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until rice is tender, stirring occasionally. Drain; set aside.
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery; cook, stirring constantly, 1 minute. Add mushrooms and next 4 ingredients; cook, stirring constantly, 2 minutes or until vegetables are tender. Add vegetable mixture and almonds to rice; toss gently.