In a small saucepan bring water, rice and thyme to a boil, reduce to low simmer, cover and cook for 15-18 minutes. Allow to cool.
In a large bowl gently combine the cooled rice, spinach, oranges, almonds, chives, mint and salt. Season with Raspberry Shrub Dressing to taste. Gently fold the raspberries into the salad and serve.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/raspberry-citrus-wild-rice-salad/