Rinse the rice under cold water until the water runs clear. Drain well.
Heat olive oil or butter in a medium saucepan over medium heat. Add the chopped onion, carrot, and celery. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rinsed rice to the pan. Stir constantly for 2-3 minutes, toasting the rice lightly.
Pour in the gluten free broth and bring to a boil.
Reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from heat and let the pilaf rest, covered, for 5 minutes.
Fluff the rice with a fork. Stir in fresh parsley, thyme, salt, and pepper. Add toasted nuts if desired.
Serve warm as a side or base for your favorite protein.
