Cook rice in water on stove top or in rice cooker.
In medium skillet, sauté mushrooms and shallots in butter. Remove to bowl.
Add more butter, if necessary, and sauté garlic briefly, then add artichoke hearts and sauté another minute or so.
Combine mushrooms and shallots with artichoke hearts in skillet. Mix in white wine, thyme, lemon pepper, and salt. Sauté a couple minutes more until most of the liquid has been absorbed. Remove to large bowl.
Mix in toasted almonds and cooked wild rice. Taste and add additional seasoning if desired.
Use this as a side dish or to stuff chicken. Makes enough to stuff approximately two 5-pound chickens.