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

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.