Rinse wild rice under cold water until clear. Chop the onion and mince the garlic.

In a large skillet over medium heat, melt butter or heat olive oil. Add the onion and sauté until translucent (about 5 minutes). Stir in garlic.

Add sliced mushrooms and cook until softened (around 4 minutes). Then stir in the rinsed wild rice.

Pour in vegetable broth, season with salt, pepper, and thyme. Bring to a boil, then reduce heat to low.

Cover and simmer for about 45 minutes, or until liquid is absorbed and rice is tender.

Remove from heat, let sit covered for 10 minutes, then fluff with a fork before serving.