1. Rinse the Rice — Thoroughly rinse the rice under cold running water until the water runs clear. This removes surface starch and prevents clumping. Set the rinsed rice aside to drain while you prepare the other ingredients.

2. Prep the Ingredients — Chop the onion into small, even pieces, mince the garlic finely, and slice the mushrooms into uniform pieces. Having everything prepped and ready ensures smooth cooking without any last-minute rushing.

3. Sauté the Onion — Heat the olive oil in a large skillet or pot over medium heat. Once the oil shimmers, add the chopped onion and sauté for 3–4 minutes until it becomes translucent and slightly softened.

4. Add the Garlic — Add the minced garlic to the pot and stir continuously for about one minute until fragrant. Be careful not to let it brown, as garlic can quickly become bitter.

5. Cook the Mushrooms — Add the sliced mushrooms to the pot and increase the heat slightly. Sauté for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown around the edges.

6. Toast the Rice — Add the rinsed rice to the pot and gently mix it with the mushroom mixture. Toast the rice for 1–2 minutes, stirring constantly, until the grains become slightly translucent around the edges.

7. Add the Broth and Seasonings — Pour the vegetable broth into the pot, ensuring the rice is completely submerged. Add the soy sauce, dried thyme, and paprika, then stir gently to combine all ingredients.

8. Simmer — Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice simmer undisturbed for 15–18 minutes.

9. Rest — Once the cooking time is complete, turn off the heat and let the pot sit, covered, for an additional 5 minutes. This allows the rice to steam and absorb any remaining liquid.

10. Serve — Remove the lid, fluff the rice gently with a fork, season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.