# 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 ounces 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 thyme
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
# How To Make It:
01 - In a medium saucepan, bring wild rice, vegetable broth, and water to a boil. Reduce heat to low, cover with a lid, and simmer for 40 to 45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid if necessary.
02 - While rice cooks, heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and carrot. Sauté for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
03 - Add minced garlic and sliced mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated.
04 - Stir in fresh thyme, bay leaf, salt, and black pepper. Cook for 1 minute more, then remove and discard the bay leaf.
05 - Gently fold the cooked wild rice into the mushroom mixture until evenly distributed. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Transfer the pilaf to a serving dish. Garnish with fresh chopped parsley and toasted slivered almonds if desired. Serve warm.
