Mushroom Rice Pilaf

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

Add sliced fresh mushrooms to the hot oil and sauté, stirring occasionally, until they release their moisture and begin to brown.

Stir in the julienned carrots and sliced green onions, cooking until the vegetables are tender-crisp.

Add the slivered almonds to the skillet and toast briefly, stirring constantly to prevent burning.

Pour in the water and add the ground black pepper and dried thyme leaves, stirring to combine.

Add the cooked brown rice (prepared in beef broth) to the skillet and fold gently to incorporate all ingredients.

Heat the pilaf through, stirring occasionally, until warmed and flavors are melded.

Taste and adjust seasoning as needed before serving.