# Ingredients:
→ Grains
01 - 1 cup wild rice, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1/2 cup water
→ Vegetables
04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 8 oz cremini or button mushrooms, sliced
08 - 1 celery stalk, finely chopped
09 - 1 medium carrot, diced
→ Herbs & Seasonings
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Optional: 1/4 cup toasted slivered almonds
# Directions:
01 - In a medium saucepan, bring the wild rice, vegetable broth, and water to a boil. Reduce heat, cover, and simmer for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid if necessary.
02 - While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Sauté for 5–6 minutes until softened.
03 - Add the garlic and mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
04 - Stir in the thyme, bay leaf, salt, and pepper. Cook for another minute, then remove the bay leaf.
05 - Gently fold the cooked wild rice into the mushroom mixture. Taste and adjust seasoning as needed.
06 - Transfer to a serving dish and garnish with fresh parsley and optional toasted almonds. Serve warm.
