Rinse the wild rice under running water to remove any debris or dust.

In a medium saucepan, heat the olive oil over medium-high heat. Add the chopped onion and garlic and cook until the onion is translucent, stirring occasionally.

Add the wild rice to the saucepan and cook for 1-2 minutes, stirring constantly.

Pour in the chicken stock, add the butter and salt, and bring the mixture to a boil.

Reduce the heat to low, cover the saucepan with a lid and simmer for 45-50 minutes or until the rice is tender and most of the liquid has been absorbed.

Remove the saucepan from heat and let it sit for 5-10 minutes, covered.

Fluff the rice with a fork and transfer it to a serving dish.

Garnish with chopped fresh parsley and serve.