Ingredients
- 475 ml water
- 300 gr tofu
- 110 gr butter
- 60 gr onion
- 60 gr wild rice
- 60 gr short brown rice (grain)
- 50 gr celery
- 45 ml lemon juice
- 14 gr parsley
- 1 gr 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.
