| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Celery |
| 1/2 |
c |
Onion |
| 1/2 |
c |
Parsley, grated |
| 1/2 |
c |
Butter |
| 1 |
|
Box (10 oz) tofu |
| 2 |
c |
Water |
| 1/2 |
c |
Wild rice |
| 1/2 |
c |
Short grain brown rice |
| 3 |
tb |
Lemon juice |
| 1/2 |
ts |
Rosemary |
INSTRUCTIONS
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.
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