Ingredients

• 1 cup uncooked wild rice
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 8 oz (225g) cremini or button mushrooms, sliced
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Rinse the wild rice thoroughly under cold water.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until tender and the grains have burst. Drain any excess liquid.
3. While the rice is cooking, heat the olive oil in a large skillet over medium heat.
4. Add the diced onion to the skillet and sauté for about 5 minutes until translucent.
5. Stir in the sliced mushrooms and cook for 7-8 minutes until browned and their moisture has evaporated.
6. Add the minced garlic and fresh thyme, cooking for 1 additional minute until fragrant.
7. Add the cooked wild rice into the skillet with the mushroom mixture. Season with salt and black pepper, tossing well to combine. Serve warm.