Cook the wild rice: Rinse the wild rice under cold water until the water runs clear—you'll see the dusty starch wash away. Tip it into a medium saucepan with the stock, bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 40–45 minutes. You'll know it's done when the grains have split open, revealing their pale interiors, and the texture is pleasantly chewy, not crunchy. Drain any excess liquid and fluff with a fork.

Prepare the mushrooms: While the rice bubbles away, preheat your oven to 200°C (180°C fan). Tear or slice the mushrooms into chunky, bite-sized pieces—you want them substantial enough to hold their shape. Toss them in a large bowl with the sliced garlic, thyme sprigs, smoked paprika, a generous glug of olive oil, and a good pinch of salt. Spread them in a single layer on a large baking tray. Do not overcrowd; if they're piled on top of each other, they'll steam rather than roast and you'll lose that glorious golden edge.

Roast the mushrooms: Slide the tray into the oven and roast for 25–30 minutes, giving them a good shake halfway through. You're looking for a deep, burnished brown—the edges should be crisp and caramelised, and your kitchen should smell intensely earthy and sweet. Add the red onion wedges to the tray for the final 15 minutes of cooking so they soften and sweeten without burning.

Make the dressing: In a small jar or bowl, whisk together the balsamic vinegar, soy sauce, lemon juice, and a generous tablespoon of olive oil. Season with a crack of black pepper. Taste it—it should be sharp, salty, and slightly sweet, ready to cut through the richness of the mushrooms.

Wilt the greens: When the rice and mushrooms are nearly done, place a large frying pan over medium heat. Add a tiny drizzle of oil and tip in the spinach or kale. Stir for 1–2 minutes until the leaves have just wilted—you'll see them turn a vibrant, glossy green and hear a gentle sizzle. Remove from the heat immediately to keep their colour bright.

Assemble the bowls: Divide the warm wild rice among four bowls. Top with a generous heap of roasted mushrooms and onions, followed by a handful of wilted greens. Sprinkle over the toasted almonds and fresh parsley, then drizzle the balsamic dressing all over. Finish with a final grind of black pepper and a pinch of flaky sea salt if you have it.