Hearty Mushroom Stew with Wild Rice

Rinse the wild rice thoroughly, then cook it according to the package instructions until tender yet slightly chewy. Set aside and keep warm.

Finely chop the onions. Heat the olive oil in a large pot over medium heat and sauté the onions until soft and lightly golden, about 5–7 minutes.

Add the chopped mushrooms and minced garlic. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, allowing their flavor to deepen.

Season with salt and black pepper, stirring well to evenly coat the vegetables.

Stir in the fresh parsley and thyme, letting the herbs bloom briefly in the heat to release their aroma.

Pour in the vegetable broth and bring to a gentle boil. Reduce the heat, add the lemon juice, and simmer for 10–15 minutes until the stew is slightly thickened and well balanced.

Serve the mushroom stew hot, spooned over or alongside the cooked wild rice.