In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add mushrooms and carrots and cook, stirring occasionally, until golden and tender, 8 to 10 minutes. Add garlic, salt, thyme, and pepper. Cook for 1 minutes, stirring.
Add broth, rice and water. Cover and heat to boiling over high heat. Reduce heat to medium, cook partially covered until rice is tender, about 5 minutes.
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