In a large nonstick frying pan put the butter, oil, onion and mushrooms and stir-fry over medium heat until the onion is 3/4 cooked. Add the basil, salt, black pepper, garlic and parsley. Mix well and cook for another 2 minutes.
Add the rice and stir until all of the rice grains are covered with the oil/butter mixture. This will help keep the rice grains separate. Add the water and stir again. Increase heat to high and bring mixture to a good boil. Cover, reduce heat to low and cook for 20 minutes. After 20 minutes, the rice should be tender and the water should have been absorbed. Remove from heat. Stir in the almonds. Serve hot.
I can't remember where I got this recipe, but it is a good one!