1Place rice in a microwave proof dish and pour over 2 cups of water. Microwave on high for 15 minutes to partially cook the rice.
2Meanwhile, heat half of the oil in a large frying pan over medium heat. Add garlic, mushrooms and thyme and cook for 3-4 minutes or until mushrooms are soft. Set aside.
3Heat remaining oil over medium heat and cook onion for 3-4 minutes or until very soft. Add rice (along with any remaining liquid), wine and stock and simmer for around 15 minutes or until most of the liquid has been absorbed.
4Stir through nutritional yeast, almond milk, pine nuts and lemon rind. Gently fold through mushrooms.
5Divide between four bowls, drizzle with truffle oil (if using), top with thyme leaves and serve.