Six side portions of pure wild rice with browned mushrooms, shallot and parsley.

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Rinse 1 cup pure wild rice in a fine sieve. Bring 4 cups water and 1/2 tsp of the fine salt to a boil in a medium saucepan. Add rice, reduce to a steady simmer, cover loosely and cook about 40–50 minutes until grains are tender and many have split open. Drain any remaining water; rest covered 5 minutes, then fluff.
During the rice simmer, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced cremini mushrooms in an even layer and let moisture evaporate before turning frequently. Cook about 7–10 minutes until browned, not watery. Add 1 diced shallot and cook about 3 minutes until softened.
Stir in 2 minced garlic cloves, 1 tsp thyme leaves and the remaining 1/4 tsp fine salt for about 1 minute. Fold in the drained, fluffed wild rice, 1/4 cup chopped parsley, 1 tbsp lemon juice and 1/4 tsp black pepper. Toss over low heat briefly until the pilaf is hot.
Spoon into six side portions and serve warm. Record the actual cooked volume and rice simmer time for the purchased wild rice; do not substitute a blended-rice package without changing the clock and water method.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 5 minutes, included in the total.

Untested estimate: pure wild rice simmer up to 50 minutes, mushrooms cook about 10 minutes during that window, five-minute rice rest; oven not used.