Arrange the dove breasts in a shallow baking dish. Mix the soup, wine, steak sauce, and thyme together and pour over the dove breasts. Cover the baking dish and place in a preheated 350-degree oven for 1 hour. (If the sauce seems thick, add a little more wine.) Cook the rice for 40 minutes, drain, and butter. Arrange in the middle of a heated serving platter, surrounding it with the dove breasts. Spoon the sauce over the breasts and rice and garnish with parsley sprigs.