Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
Drain any remaining liquid and transfer the rice to a serving bowl.
While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
Transfer to a plate and allow to cool.
If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
Add the scallion mixture, almonds and pepper to the rice.
Stir to mix thoroughly and adjust seasonings as necessary for personal taste.