Start by rinsing the long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, then set it aside to drain.

Chop one onion and mince a few cloves of garlic. Clean and slice your choice of cremini or button mushrooms.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Stir in the sliced mushrooms, cooking for 5-6 minutes until they soften and release moisture.

Sprinkle in dried thyme, paprika, salt, and pepper, mixing well, and sauté for another minute.

Add the rinsed rice to the skillet, gently toasting it for 1-2 minutes while stirring.

Pour in 4 cups of vegetable broth and a splash of soy sauce, bringing the mixture to a gentle boil.

Reduce the heat to low, cover the skillet with a lid, and simmer for 15-18 minutes.

Turn off the heat and let the skillet sit covered for an additional 5 minutes to steam.

Remove the lid and gently fluff the rice with a fork. Garnish with chopped parsley and serve warm.