Wild rice and soy-chunk soup with carrots, peppers and peas.

Ingredients: 1 cup Wild rice, 1 cup Soy chunks (available online. You can substitute soy chunks with soy curls, also available online), 1 medium onion, 2 whole carrots, 2 celery stalks, 1 medium red bell pepper, 4 to 5 fresh cloves garlic, 2 tablespoons olive oil, about 15 oz canned diced tomatoes, half cup frozen green peas, 3 cups vegetable stock, 2 teaspoons paprika, 1 teaspoon Italian seasoning, salt and pepper to taste.

Cooking instructions:

Step 1 – cook 1 cup wild rice in about 4 cups of water. You may use rice cooker or cook on stove top. When done, set aside.

Step 2 – sauté chopped onion, chopped carrots , chopped celery and chopped red bell pepper in olive oil on medium heat until onions are browned. Add minced fresh garlic and Italian seasoning and sauté for another couple of minutes.

Step 3 – add diced tomatoes and cook until they’re mushy. Add the rest of the spices, and vegetable stock. Let it come to a boil.

Step 4 – add frozen peas, soy chunks/curls and cooked wild rice. Let everything come to a boil. Adjust stock as per your desired level of thickness (I like mine thick like a stew). Adjust salt and pepper. Enjoy!

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I love black rice what is the nutritional value??

Wow

Omgosh, and now I want soup at 7am! 😂