Begin by rinsing the rice under cold water in a fine-mesh strainer until the water runs clear, then set aside to drain.

Chop the onion, mince the garlic, and slice the mushrooms for even cooking.

Heat the olive oil in a large skillet over medium heat until shimmering.

Sauté the chopped onion for 3-4 minutes until translucent.

Stir in minced garlic and cook for an additional minute until fragrant.

Add sliced mushrooms and sauté for 5-6 minutes until browned.

Season with thyme, paprika, salt, and pepper, mixing thoroughly.

Mix in the rinsed rice and toast for 1-2 minutes.

Pour in vegetable broth and soy sauce, stirring to combine.

Bring to a gentle boil, then reduce heat, cover, and simmer for 15-18 minutes.

Remove from heat and let it steam for an additional 5 minutes with the lid on.

Fluff the rice gently with a fork and garnish with chopped parsley.