Add rice and veggie broth in a saucepan. Bring the mixture to a boil. Then add salt to taste and simmer for 15-18 min with lid on or until the rice is tender and fluffy.

Meanwhile, heat butter in a large skillet over medium heat. Add minced garlic and saute until fragrant for 30-40 sec.

Add onions and cook until translucent.

Then add mushrooms, green peas, and thyme. Saute the mixture for 5-7 min. Make sure almost all the water from the mushrooms evaporates.

Add cooked rice and gently mix with mushroom and peas. Adjust seasonings, if necessary. Serve warm as a side or for light lunch or dinner.