It-goes-with-chicken pilaf

It doesn't actually contain chicken, but it...goes with chicken. It's the best name I could think of given limited creativity.

1 carrot, diced finely
1 stalk celery, diced finely
1 onion, diced finely
1 cup diced mushrooms (I didn't have any on hand) :(
pinch of dried thyme

1 can (16 ounces) chicken stock
1/2 cup white wine, or apple juice
1/2 cup water
1/4 cup minced fresh parsley (or 1 tbsp dried)
1 tbsp minced garlic
1 tsp curry powder
1.5 cups uncooked rice, white or parboiled

Lightly coat a dutch oven, or large braising pan with no-stick spray and set over medium-high heat. When hot, add carrots, celery, onion, mushrooms, and thyme. Sauté, stirring often, for five minutes until the onions are soft.

Except for the rice, add everything else. Bring to a boil, add the rice, then turn heat down to low and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender.