Step 1

Prepare wild rice according to package instructions in a 3-quart saucepan.

Step 2

Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half.

Step 3

Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.