Creamy wild rice soup with tofu

I first had this at a small brew pub in the upper peninsula— but on a hot, summery day. Remembering the flavor of wild rice, I made this one richer, more like a stew, for a cold winter day.

Wild rice versus a mixture of rices.

Interestingly, I also discovered that what I thought was wild rice is, in fact, not a rice at all— and what I bought wasn’t even pure wild rice, but a blend of rices. Wild rice is the chewy, black grain on the left.

Also, most recipes I found online called for celery and potatoes, neither of which I had, and I didn’t feel like shoveling my car out. So I substituted chard stems and a rutabaga, and found them both very tasty.

Ingredients

1/2 lb tofu

2 cups wild rice

1 carrot, chopped

1 medium onion

1 cup chard stems, chopped (can also use celery)

1/2 rutabaga, chopped (can also use a potato)

7 cups vegetable broth or stock

2 cups coconut milk

bay leaf

garlic, 2-3 cloves

olive oil

salt and pepper, to taste

Tofu in broth.

1. Bake tofu with two cups of vegetable broth at 400 degrees at 40 minutes, or until the liquid is absorbed and the tofu is golden brown.

   

   Baked tofu.

2. Saute the onion until translucent, then add the carrots, garlic and chard stems. Saute 3-4 minutes longer.
3. Add broth, coconut milk, rice and bay leaves. Also, add rutabaga and tofu here.
4. Bring to a boil.
5. Reduce heat to medium low, cover, simmer for 25-35 minutes or until the rice is soft.

Depending on how thick you like your soup, can add more or less vegetable stock.