Water and broth from boiled wild rice, simmered beans, blanched vegetables, soaked dry mushrooms, and other cooking processes are free gifts. These no-work byproducts come packed with flavor, nutrients, and body, ready to use in any soup, stew, or dish that calls for “water or stock.” Freeze them in portion-size plastic tubs for use anytime. I even save the juices from stir-fry dinners, which are concentrated, so they add wonderful vegetal flavor without watering down other flavors.