Wild Rice

1/2 cup celery
1/2 cup onion
1/2 cup grated parsley
1/2 cup butter
10 ounces tofu
2 cups water
1/2 cup wild rice
1/2 cup short grain brown rice
3 tablespoons lemon juice
1/2 teaspoon dried rosemary
Servings: 2
1. 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.

2. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve.