1/2 c Celery 2 c Water
1/2 c Onion 1/2 c Wild rice
1/2 c Parsley, grated 1/2 c Short grain brown rice
1/2 c Butter 3 tb Lemon juice
1 Box (10 oz) tofu 1/2 ts Rosemary
In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes.
Blend tofu and water together; add to skillet; also add wild rice, brown
rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and
let rice absorb moisture, about 30-40 minutes. Serve.
