Roast the brown rice in a dry wok or frying pan made of cast iron, stainless steel or carbon steel. Avoid doing this on a non-stick pan. Roast on medium heat, until the rice starts to pop. the color will start to darken too.
Transfer the roasted rice to a pressure cooker insert container. Place the rack in the cooker and add enough water to just cover it. Place the container with the rice on the rack. Add the seasonings - bay leaf, peppercorns, and crushed red pepper and 3/4 cup of water. Close the lid and cook at full pressure for 7 min. Set aside, away from the hot stovetop, and allow pressure to release normally- about 7-8 min.
While waiting for the rice to get cooked, prep the mushrooms, onions and garlic.
Heat oil in a wok/saucepan and saute the minced onions and garlic. After stirring for 15-20 seconds, lower the heat, cover and cook for 5-6 min.
Some water will condense on the underside of the lid - allow it to drop back into the wok/pan when you open the cover to stir. Add a pinch of sugar (1/8 tsp) and salt (1/8 tsp) and continue to saute, uncovered, until the onion begins to caramelize (it will start to turn brown) - about 5-7 min.
Add the chopped mushrooms, stir-fry for 1-2 min, then add 2 tbsp coconut milk; stir and cover, cook for 1-2 min and turn the heat off. Keep covered while you make the white sauce.
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Remove the bay leaf from the cooked rice, transfer, along with the remaining spices to a blender jar. Add 1 cup of water and blend till smooth. Then add the tofu, another cup of water, and blend again until smooth.
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Transfer the blended mixture to a saucepan. Use 1/2 cup water to collect the residual mixture from the blender jar and add this to the saucepan too.
Bring the mixture to a boil on medium heat.
Meanwhile, mix the cornstarch with 1/2 cup water. When the tofu-rice mixture comes to a boil, turn the heat off and quickly stir in the cornstarch-water mixture. turn the heat on again, and stir continuously until the mixture thickens. Turn the heat off and stir in 1/2 tsp salt and
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Pour the white sauce over the mushroom mixture. Add basil, Italian seasoning, 1/4 tsp freshly crushed black pepper and 3/4 tsp sugar. Add the remaining coconut milk. Stir, turn the heat on and simmer on low heat for about 7-8 min to allow flavors to blend.
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Meanwhile, prepare the toppings. Prepare the basil-olive oil topping by mixing minced basil leaves with olive oil, black pepper and crushed red pepper. Chop the walnuts, if using.
Ladle the soup into individual bowls, top with prepared garnish toppings, and set out croutons and/or fresh bread.
Enjoy!