Rinse wild rice with cold water; drain. In a saucepan combine rice and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in barley, cranberries, apricots, or cherries, currants, and margarine or butter. Spoon into a 1-1/2-quart casserole.
Bake, covered, in a 325 degree F. oven for 55 to 60 minutes or until rice and barley are tender and liquid is absorbed, stirring once. Fluff rice mixture with a fork; stir in almonds. Makes 6 servings.