While rice is cooking, move on to the broccoli. In a large pot, bring water to a boil. Salt generously. Meanwhile, cut broccoli into 1 inch florets. Peel the stem, and chop into large chunks. Boil for 2-3 minutes, then drain and set aside.
Preheat oven to 375 degrees F.
In a large skillet over medium heat, melt butter. Saute onions until soft. Add garlic and dijon to the pan, and cook for 1 minute.
Add the flour and whisk until combined. Cook for another 1 minute, whisking constantly.
Slowly add the milk, whisking constantly. Then, add in the broth. Bring to a simmer, whisking constantly, and cook until thickened, about 5 -6 minutes.
Remove from the heat and stir in 1 cup of the cheese.
Stir in cooked wild rice, turkey and broccoli. Season to taste with salt and pepper.
Transfer to a 9x9 inch baking dish, and top with remaining cheese. Sprinkle with almonds. Bake for 20-30 minutes, or until bubbly and cheese has melted.
TIP: If you want to speed up the process, you can use microwaveable wild rice, just ensure you have between 2.5 and 3 cups of cooked rice.