Add 1 tbsp of olive to a medium heavy bottom pot (optional).Stir in 3/4 of the diced onion or leeks and sautéed for a few minutes until translucent. (Add a splash of water if not using any olive oil)
Add the carrot and diced bell pepper and cook a few more minutes. Stir in as much of the chili pepper as you can handle then add 1/2 lb of the mushrooms.
Stir in the brown rice and cook for a coupe of minutes.
Add the 3 of the garlic cloves, smoked paprika, coriander, thyme and bay leaf and pour in the water. Stir well and bring to a simmer.
Cover with a tight lid, lower the flame and cook for 45 minutes until all the liquid is absorbed. Remove from heat and allow the rice to sit covered for 10 minutes.
Meanwhile heat up your largest skillet on medium flame. Add the remaining olive oil and onion and sautée with a pinch of sea salt until translucent. Quickly stir in the remaining garlic an cook for about 20 seconds taking care not to burn it.
Stir in the remaining mushrooms and toss to coat well. Cook until starting to wilt then add the white wine or a splash of water. Bring to a simmer and cook until almost all the liquid has evaporated. Taste and adjust seasonings with sea salt and black pepper.
Remove the lid from the rice, discard the bay leaves and thyme sprigs then fluff it with a fork. Taste and adjust seasonings then stir in the cooked mushrooms reserving some to serve on top.
Serve with the lime on the side, garnished with the fresh herbs and pomegranate seeds.