# What You Need:
→ Grains
01 - 1 cup wild rice, rinsed thoroughly
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 - 1/4 cup toasted slivered almonds (optional)
# How to Make It:
01 - Combine wild rice, vegetable broth, and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid if necessary.
02 - While rice simmers, heat olive oil in a large skillet over medium heat. Add chopped onion, celery, and carrot. Sauté for 5-6 minutes, stirring occasionally, until vegetables are softened and fragrant.
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 completely.
04 - Stir in fresh thyme leaves and bay leaf. Season with salt and black pepper to taste. Continue cooking for 1 minute to blend flavors, then remove and discard the bay leaf.
05 - Gently fold the cooked wild rice into the mushroom and vegetable mixture. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Transfer the pilaf to a serving dish. Garnish with chopped fresh parsley and toasted slivered almonds if desired. Serve immediately while warm.
