Rinse 1 cup of wild rice under cold water using a fine mesh strainer to remove any dust or debris.
In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and grains have burst open.
Drain any excess liquid and set the cooked rice aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped mushrooms and continue to sauté until they release their moisture and become golden brown, roughly 7-8 minutes.
Add 1 teaspoon dried thyme, salt, and pepper to the mushroom mixture.
Stir in 1/2 cup dried cherries and cook for an additional 2 minutes to let the cherries soften slightly.
Gently fold in the cooked wild rice until everything is well combined and heated through.
If using, toast 1/4 cup sliced almonds in a dry pan over medium heat until golden and fragrant, about 3-4 minutes.
Sprinkle toasted almonds over the pilaf just before serving for a delightful crunch.
Spoon the pilaf onto plates or into bowls and serve alongside your favorite proteins or as a standalone dish.
