Oriental Wild Rice Soup

Prep: 5 min
Cook 1 hour

1/2 cup uncooked wild rice
3 cups water
1 small red bell pepper, chopped
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/ 1/2 cups sliced mushrooms
1 1/2 cups 1/2 inch pieces Chinese pea pods
3 tbl soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
Chopped fresh cilantro, if desired

1. Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.

2. Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.

3. Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.

Recipe from Betty Crocker's Vegetarian Cooking, p. 17