Toast the Rice: Heat 1 tsp of olive oil in a medium saucepan over medium heat. Add the brown rice and stir frequently for 2-3 minutes until the rice is lightly toasted and fragrant.

Cook the Rice: Pour in the vegetable broth and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Sauté the Aromatics and Mushrooms: In a large skillet, heat the remaining ½ tsp of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute. Add the sliced crimini mushrooms and cook for 5-7 minutes until the mushrooms release their moisture and begin to brown.

Combine and Season: Fluff the cooked rice with a fork and add it to the skillet with the mushrooms. Stir in the fresh thyme, parsley, salt, and ground pepper. Mix well to combine and allow the flavors to meld for 2-3 minutes over low heat.

Serve : Transfer to a serving bowl and garnish with additional parsley if desired. Serve warm as a side or light vegetarian main.