Wild Rice with Almonds & Raisins

Simmer raisins and sherry together for 5-10 minutes.  Combine wild rice, 2 cups chicken broth, and 2 tablespoons butter in the top of a double boiler.  Cover and cook for 1 hour.  Combine brown rice, 2 C. chicken broth, and 2 tablespoons butter in a covered saucepan.  Cook until rice is tender and water is absorbed, about 50 minutes.  Toast almonds in 2 tablespoons of butter until lightly browned.  Preheat oven to 325 degrees.  Combine all ingredients.  Season with salt and pepper to taste.  Place in 7x11 inch casserole and bake until heated through.  Should not be too moist.