Measure out 1 cup of wild rice and rinse it under cold water using a fine mesh sieve. Set aside.
In a medium saucepan, bring 2 cups of vegetable broth to a boil over high heat.
Once boiling, add the rinsed wild rice to the saucepan. Reduce heat to low, cover with a lid, and simmer for about 45 minutes or until the rice is tender and has absorbed most of the liquid. Then, remove from heat and let it rest covered for 5 minutes.
While the rice cooks, peel and finely chop 1 small onion and 1 stalk of celery.
1 cup wild rice
Peel and mince 2 cloves of garlic.
1 cup wild rice
Heat 2 tablespoons of olive oil in a sauté pan over medium heat until shimmering.
Add the chopped onion and celery to the sauté pan. Sauté, stirring frequently, until the vegetables are soft and translucent, about 5 minutes. You should see them turn from opaque to translucent and release a fragrant aroma.
1 cup wild rice
Add the minced garlic to the pan and cook for another 30 seconds, until fragrant.
1 cup wild rice
Stir in 1 teaspoon of dried thyme and season with salt and pepper to taste. Cook for 1 minute to release the herbs’ aroma.
1 cup wild rice
Pour the cooked wild rice into the sauté pan with the vegetable mixture. Toss to combine thoroughly, allowing the flavors to meld for about 2 minutes.
Remove the pan from heat, then stir in ½ cup of chopped fresh parsley for freshness and color.
1 cup wild rice
Transfer the pilaf to a serving dish, fluff it gently with a fork, and serve hot, garnished with additional herbs if desired.
