In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the finely chopped onion and sauté for about 3 minutes until the onions become translucent and fragrant.

Stir in 2 minced garlic cloves and 8 ounces of sliced fresh mushrooms. Sauté for 5-7 minutes until the mushrooms turn golden brown.

Add 1 cup of rinsed white rice and 1 teaspoon of dried thyme to the pot. Stir for 1-2 minutes to lightly toast the rice.

Pour in 4 cups of vegetable broth, followed by salt and pepper to taste. Bring to a boil, then reduce heat and let it simmer for 18-20 minutes.

Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Gently fluff the rice with a fork.

Sprinkle chopped fresh parsley over the top before serving.