Add the rice to a pot with a pinch of salt and the water. Cover and bring to a boil, then simmer for about 25 minutes, until the water is absorbed. Set aside and let cool.

Preheat the oven to 400 F

Transfer the rice to a parchment lined sheet-pan and drizzle with two tbsp of olive oil, 1 tsp of garlic powder and a pinch of salt. Mix together to coat evenly then flatten the rice onto the sheet-pan.

Bake for 30-40 minutes until browned and crisp, flipping the rice halfway.

While the rice bakes, heat a skillet on medium heat with the remaining two tbsp of olive oil.

Add in the sliced onion and saute on medium heat for 8-10 minutes, tossing every couple of minutes.

Add in the mushrooms and cook for another 5-7 minutes.

Pour in the balsamic, honey and salt & pepper. Cook on medium/low for another 5-7 minutes. Taste and adjust salt as needed.

Once the rice is crisp, add the mushrooms and onions to a serving bowl and top with the crispy rice, almonds and chopped parsley. **If you plan to prepare this in advance and serve later, I suggest mixing the rice and veggies right before serving.

Serve right away for best results.