Wild Rice with Eggplant and Mushrooms

Wild rice is a native crop to Minnesota and makes for a wonderful base for any dish. Enjoy this simple to prepare recipe any night of the week! This recipe is from the kitchen of Annette Gaudreau.


  • 1 cup wild rice, cooked according to directions (use veg stock instead of water for more flavor)
  • 1/2 block of tofu
  • 1 package dried mushroom soup mix
  • 1 8 oz package mushrooms, sliced
  • 1 eggplant, chopped
  • 1 onion, chopped
  • 1-2 gloves garlic, minced
  • Salt/Pepper
  • Soy cream


Put tofu and soup mix in blender (or use immersion blender) and blend until smooth.

Saute onions and garlic on medium heat for 2-3 minutes, then add mushrooms and cook until liquid is extracted (scoop out the liquid as the mushrooms cook and add to the tofu mix). Don't salt them until they are fully cooked. Add to rice.

Saute eggplant on medium heat until lightly browned. Add to rice.

Add tofu mix to rice and stir. Add soy cream as needed to get the creamy texture you want. Salt & pepper to taste.

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