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.
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.
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
garlic, 2-3 cloves
salt and pepper, to taste
- 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.
- Saute the onion until translucent, then add the carrots, garlic and chard stems. Saute 3-4 minutes longer.
- Add broth, coconut milk, rice and bay leaves. Also, add rutabaga and tofu here.
- Bring to a boil.
- 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.