Sopa de miso de Wild Rice (arroz salvaje)

Ingredients

1 cup Riceland Extra Long Grain White Rice OR 1 cup Riceland Garden Blend Long Grain & Wild Rice + Seasoning Packet

2 Tbsp. Olive Oil

8 oz. mushroom

2 small water chestnuts

3 cups miso broth

1 (14 oz.) soft tofu, cubed

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Preparation

1. Bring 2 1/4 cups of water and butter to a boil.
2. Add the entire contents of the rice and the seasoning packet. Cover well and turn the heat down to low.
3. Cook over low heat for 20 to 25 minutes.
4. Sauté the mushrooms and water chestnuts in olive oil for approximately 3 to 5 minutes.
5. Heat the miso broth. Add tofu to the broth.
6. Scoop the rice mixture into bowls. Add the mushrooms and water chestnuts. Pour the miso broth and tofu over the rice bowls. Serve hot.