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MELT margarine in large skillet on medium-high heat. Add mushrooms; cook and stir 3 to 4 min. or until tender.
ADD rice; cook 3 min., stirring frequently. Add broth and water; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until liquid is absorbed.
STIR in almonds and parsley.