Wild Rice Miso Soup

Ingredients

• 1 cup Riceland Extra Long Grain White Rice OR 1 cup Riceland Garden Blend Long Grain & Wild Rice + Seasoning Packet
• 2 tablespoon olive oil
• 8 oz. mushrooms
• 2 small bok choy
• 3 cups miso stock
• 1 (14 oz.) silken tofu, cubed

Preparation

1. Bring to a boil 2 1/4 cups water and butter.
2. Stir in entire contents of rice and seasoning packet. Cover tightly and turn heat to low.
3. Simmer over low heat for 20-25 minutes.
4. Sauté mushrooms and bok choy in olive oil for about 3-5 minutes.
5. Heat miso stock. Add tofu to stock.
6. Dish rice mixture into bowls. Add mushrooms and box choy. Pour miso stock and tofu over rice bowls. Serve hot.