Wild rice soup! Just delicious! How I made it: 1.5 cups wild rice 1 yellow onion 2 carrots 3 stalks of celery 1 jalapeen 5 cloves of garlic 10 baby Bella mushrooms 1 carton of stock 1-2 cups of water 2 dried shiitake mushrooms 1 can coconut cream Bunch of red chard I block of tofu Handful of fresh parsley Lemon juice 2 bay leaves Wild rice takes forever to cook so I decided to cook it for 20 mins separately first while I prepared the rest of the soup. Sauté the onion, carrot, celery, Jalapeen until everything is tender and slightly caramelized with salt and pepper and I used coconut oil. Then add the garlic and cook for a couple of more mins before adding the chopped mushrooms. Cook for a few mins to develop some mushroom flavor and then add the stock, some water, the dried mushrooms and the bay leaves . Adjust the salt and pep. Every time you add liquid always recheck your salt. Add your partially Cooked rice. Let it come to a boil and then cover and lower the heat and let it cook for 15 mins or until the rice is cooked through while you crisp up the tofu. Shred the extra firm tofu and season to your liking I used olive oil salt and pep and paprika. Roast at 400 for 10 mins and then flip and for another 8-10 but keep your eye on it. Back to the soup. Add the coconut cream and the chard. Remove the bay leaves. Let everything warm through and the chard soften. Top with the crispy tofu and serve with fresh parsley and lemon! - @heykarabae