1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup mushrooms
1 large clove garlic, chopped
3 cups water
8 ounces wild rice
salt and pepper to taste
1 teaspoon dried sage
1/2 teaspoon dried thyme

Heat a medium saucepan over medium-high heat. Add the olive oil, then the onions and mushrooms. Sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the water, rice and seasonings. Stir to combine. Bring to a boil then cover, reduce heat to medium-low, and cook until the rice is tender, 45 minutes to 1 hour. (If there is still liquid in the pan when the rice is done, remove the lid and cook until the liquid evaporates.) Let set 3 to 5 minutes and then fluff with a fork. Serve immediately.