Heat oven to 350 degrees. Spread almonds on a baking sheet. Toast in the oven until almonds just begin to smell fragrant, about 10 minutes. Transfer pan from oven. Using a sharp knife, coarsely chop almonds, and set aside.
Fill a medium saucepan with water, and bring to a rolling boil. Add wild rice, and reduce heat. Let simmer until rice is tender but not split, about 45 minutes. Drain, and set aside.
Meanwhile, melt butter in a medium saucepan with a tight-fitting lid. Add chopped onion; cook until translucent, about 3 minutes. Stir in herbes de Provence and celery. Season mixture with 1 teaspoon salt and 1/2 teaspoon pepper; cook mixture a few minutes more. Stir in white rice, and cook, stirring, until rice just starts to turn translucent, 3 to 4 minutes. Add 1 1/2 cups cold water; bring to a boil. Reduce heat, cover, and simmer about 20 minutes.
Remove from heat; transfer rice pilaf to a bowl. Add reserved almonds, wild rice, dried pears, and chopped parsley. Toss to combine.