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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
10 oz tofu 1/2 ts rosemary
2 servings
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.
Serves 2
 
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