Turkey rice soup with some freshly made croutons was a big hit today. The rice is a wild and long grain box mix I buy by the case because it’s so versatile – good as a side by itself or in soups or other recipes. I made a wheat bread in the machine that wasn’t very pretty as a loaf but it cubed up nicely for these croutons. Heat some oil in a skillet and toss the bread cubes to absorb the oil. Keep tossing and turning the cubes because when the pan gets to temp they will all brown at once and they can go from toasted to burnt in an eye blink.