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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: 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.
| Ingredients:
1/2 Cup(s) Celery
1/2 Cup(s) Onion
1/2 Cup(s) Parsley, grated
1/2 Cup(s) Liquid (water, stock, juice)
1 Box (10 oz) tofu
2 Cup(s) Chicken bouillon powder
1/2 Cup(s) Short grain brown rice
3 Tablespoon(s) Chicken thighs & legs |
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