Enhanced Mushroom and Wild Rice Pilaf

Ingredients

• Wild rice (1 cup, uncooked)
• Vegetable broth (2 cups)
• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Mushrooms (2 cups, sliced (cremini or button mushrooms work well))
• Fresh parsley (1/4 cup, chopped (for garnish))
• Thyme (1 teaspoon, dried (or 1 tablespoon fresh))
• Salt (1 teaspoon (to taste))
• Black pepper (1/2 teaspoon (to taste))

Instructions

1. Rinse the wild rice under cold water, then cook according to package instructions, typically simmering in water or vegetable broth until tender, about 45-50 minutes.
2. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.
4. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, around 5-7 minutes.
5. Once the mushrooms have browned, add the cooked wild rice to the skillet and stir to combine evenly with the mushroom mixture.
6. Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Stir well to incorporate all ingredients.
7. Cover the skillet and let the pilaf simmer on low heat for about 20 minutes, allowing the flavors to meld and the rice to absorb the broth.
8. After 20 minutes, remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to fluff up.
9. Before serving, fluff the pilaf with a fork and garnish with freshly chopped parsley.