Ingredients

• wild rice - 1 cup
• vegetable broth - 2 cups
• onion - 1, chopped
• carrot - 1, diced
• celery - 1 stalk, diced
• garlic - 2 cloves, minced
• olive oil - 2 tablespoons
• thyme - 1 teaspoon, dried
• salt - to taste
• black pepper - to taste
• parsley - 2 tablespoons, chopped (for garnish)

Instructions

1. 1.

   Rinse the wild rice under cold water and drain.

2. 2.

   In a large saucepan, heat the olive oil over medium heat.

3. 3.

   Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.

4. 4.

   Stir in the minced garlic and thyme, cooking for another minute until fragrant.

5. 5.

   Add the rinsed wild rice and vegetable broth to the saucepan, along with salt and pepper to taste.

6. 6.

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the liquid is absorbed.

7. 7.

   Once cooked, fluff the pilaf with a fork and garnish with chopped parsley before serving.