– Rinse the wild rice thoroughly

• Rinse the rice under cold water to remove excess starch and ensure even cooking.
• Continue until the water runs clear.

– Sauté the aromatics

• Heat the olive oil in a saucepan and gently cook the onion until soft and translucent.
• Add the garlic and let it release its aroma without browning.

– Cook the mushrooms to deepen their flavor

• Let the mushrooms soften and take on a light golden color.
• This step concentrates their earthy taste and builds the pilaf’s rich foundation.

– Add the rice, herbs, and broth

• Stir in the rinsed rice, dried thyme, and vegetable broth.
• Bring to a boil, then reduce the heat and simmer for 45–50 minutes, until the rice is tender but still pleasantly firm.

– Finish and brighten the dish

• Fluff the cooked pilaf with a fork, then stir in fresh parsley right before serving to add color and a fresh herbal lift.