Brown and Wild Rice Soup
1 large onion, chopped
2 tablespoons vegan margarine or olive oil (margarine is much better)
6 cups veggie stock
1/2 cup wild rice
1/2 cup brown rice
1 (8 ounce) package fresh mushrooms, roughly chopped
2 large carrots, sliced
3 cloves garlic, minced
1 cup frozen spinach, thawed and finely chopped
salt and black pepper, to taste
1. Saute the onions in margarine in a large saucepan for 3-5 minutes (not until soft, just until they pick up the margarine flavor). Add the veggie stock and wild rice. Cover and bring to a boil.
2. Uncover and add the brown rice. Stir, then cover and bring to boil again. Once it's boiling, reduce heat and simmer for 40 minutes.
3. Optionally, you may steam the mushrooms and carrots during this time if you don't want them to be crisp in the soup. When simmering time is up, add all veggies to the soup.
4. Cook for about 10 more minutes. Season with salt and pepper, to taste.
This soup has a lot of natural flavor from the grains. I've made it with just the brown and wild rice and onion when I had an empty pantry and it still tasted great. Enjoy.