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.