In a large saucepan, heat the olive oil over moderately high heat. Add the garlic, and onion, whole cloves, thyme, season with salt and pepper and cook, stirring occasionally until the onion is softened, about 2 – minutes. Stir in the brown rice and wild rice. Add 4 cups of water and bring to a broil. Let cook until water is absorbed about 10 – 15 minutes. Cover and continue to cook on low heat until rice is tender.
Meanwhile, in a saucepan or skillet, add 1-teaspoon butter, parsley, snap peas and almonds. Add crushed red peppers if using. Cook for 3 – 5 minutes until peas are halfway cooked. Remove from the heat and set aside.
Fluff the rice with a fork. Stir in the almonds and snap peas mixture. Transfer the pilaf to a bowl or platter and serve immediately.
Substitute water with chicken broth or vegetable broth to change the taste a bit. Depending on the brown rice brand, cooking time may vary.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.