Ingredients
- 2 c water
- 10 oz tofu
- 1/2 c butter
- 1/2 c onion
- 1/2 c wild rice
- 1/2 c short brown rice (grain)
- 1/2 c celery
- 3 tb lemon juice
- 1/2 c parsley
- 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.
