In a large frying pan, heat oil and garlic until fragrant. Add almonds and continue sautéing until almonds are coated and toasted. Stir constantly. Remove from pan and set aside.

Rinse rice in a colander, letting the cold water run, a few times. (This removes loose starch and prevents the rice from being gummy.) Place the rice, one and 3/4–two cups water, oil, and salt in a small saucepan. Bring to a boil. Lower to a simmer and cover. Cook for 12 minutes (try not to peak!). Close flame and let sit and rest for 5–30 minutes. Remove lid and fluff rice with a fork.

Meanwhile, sauté the mushrooms in wine, stirring constantly until wine is absorbed. This adds subtle yet noticeable flavor. Remove from pan and set aside. In same pan, heat nut oil. Sauté onion until golden brown.

To serve: Place rice, mushrooms, onion, and chopped parsley in a large bowl. Add salt and pepper. Stir until all combined. Taste and adjust seasoning if necessary. Heat before serving. Garnish with crunch.