In a 2-quart saucepan, heat oil, and add mushrooms. Sauté over medium heat until mushrooms are starting to brown, about 5 minutes. Add green onions and garlic, and continue to cook for an additional 30-60 seconds, until garlic becomes fragrant.
Add remaining ingredients except rice and sour cream, and bring to a boil; add rice and stir to combine. Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, 10-15 minutes*. Stir in sour cream, garnish with additional fresh thyme or green onions as desired, and serve immediately.
*Brown rice may take a little longer to cook than white rice. If the rice isn’t tender but all the liquid is absorbed, add a small amount of broth or water, and continue to cook this way until rice is tender.
Adapted from Weight Watchers
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