|Source||Bonnie DeWitt (1998)|
1 hour, 10 minutes
Rinse wild rice in a strainer under cold running water about 1 minute. Drain; set aside. Spray a large saucepan with nonstick coating. Preheat over medium-high heat. Add the onions, celery and garlic. Cook, covered, for 3 to 4 minutes, or until vegetables are crisp-tender, stirring once or twice. Carefully stir in wild rice, water, bouillon granules, oregano, marjoram, pepper and bay leaf. Bring to a boil, reduce heat. Cover and simmer about 35 minutes, or until rice is nearly tender. Discard bay leaf. Add tortellini, broccoli and dried tomato. Return to a boil; reduce heat. Cook, uncovered, for 5 to 6 minutes more, or until tortellini and broccoli are just tender. To serve, ladle soup into bowls. *May substitute 6 1/2 cups vegetable stock for water and bouillon granules.
From Better Homes and Gardens Low-Fat and Luscious Vegetarian