# What You Need:
→ 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
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup toasted slivered almonds (optional)
# Directions:
01 - Combine wild rice, vegetable broth, and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40–45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and carrot. Sauté for 5–6 minutes until vegetables begin to soften.
03 - Add minced garlic and sliced mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated.
04 - Stir in fresh thyme leaves and bay leaf. Season with salt and pepper to taste. Cook for 1 minute to meld flavors, then remove and discard the bay leaf.
05 - Gently fold the cooked wild rice into the mushroom mixture. Taste and adjust seasoning if needed. Transfer to a serving dish, garnish with fresh parsley and toasted almonds if desired, and serve warm.
