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Heat ½ teaspoon olive oil in a medium saucepan set over medium heat. Add the onions and cook until soft, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
Add the rice and cook, stirring constantly, for 1 minute.
Stir in the vegetable broth and water. Bring to a boil, cover saucepan and reduce heat to low.
Cook until all of the liquid is absorbed, about 35 minutes.*
Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. Add the mushrooms and cook until starting to brown, about 4 minutes.
Stir in the thyme and cook for 30 seconds.
Add the mushrooms, parsley, salt and pepper to the rice, and stir to combine. Serve.