1. Sauté garlic, onion, and both peppers in olive oil with a large pinch of salt and pepper for ~5 mins.
2. Add mushrooms and sauté for an additional 10 minutes until all veggies are soft and onions are translucent.
3. Add Wild Rice and stir until rice is slightly toasted and coated with veggie mix (~3-4 mins).
4. Pour in the white wine and cook for 2-3 minutes so that alcohol cooks off; add the chicken broth and thyme and stir to blend.
5. Cover and cook on low heat until all liquid is absorbed (1 hour - 1 hour 30 mins), stirring once or twice.
6. Once the rice is done, add the chives and taste and add salt and pepper if needed; stir and enjoy!
