Cook the Wild Rice

1. Rinse the Rice: Start by rinsing the wild rice under cold water to remove any debris.
2. Combine with Broth: In a medium saucepan, combine the rinsed wild rice and vegetable broth (or water).

Cook the Rice

1. Bring to a Boil: Bring the mixture to a boil over high heat.
2. Simmer: Reduce heat to low, cover, and simmer for about 35 minutes, or until the rice is tender and most of the liquid is absorbed.

Sauté the Vegetables

1. Heat Oil: In a large skillet, heat a tablespoon of oil over medium heat.
2. Add Onion and Garlic: Add the diced onion and minced garlic, sautéing for about 2-3 minutes until fragrant.
3. Add Carrot and Celery: Stir in the diced carrot and celery, cooking for an additional 5-7 minutes until softened.

Combine and Season

1. Add Cooked Rice: Once the wild rice is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables.
2. Mix in Peas and Herbs: Stir in the frozen peas, dried thyme, dried parsley, salt, and pepper to taste.

Serve the Pilaf

1. Garnish: If desired, sprinkle slivered almonds or walnuts and fresh parsley on top before serving.
2. Enjoy: Serve warm as a side dish or main course.