Wild Rice
Yield
2 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
celery
|
|
| ½ | cup |
onions
|
|
| ½ | cup |
parsley leaves
grated |
|
| ½ | cup |
butter
|
|
| 10 | ounces |
tofu
|
|
| 2 | cups |
water
|
|
| ½ | cup |
wild rice
|
|
| ½ | cup |
brown rice
short grain |
|
| 3 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
rosemary leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
celery
|
|
| 118 | ml |
onions
|
|
| 118 | ml |
parsley leaves
grated |
|
| 118 | ml |
butter
|
|
| 289 | ml/g |
tofu
|
|
| 473 | ml |
water
|
|
| 118 | ml |
wild rice
|
|
| 118 | ml |
brown rice
short grain |
|
| 45 | ml |
lemon juice
|
|
| 2.5 | ml |
rosemary leaves
|
|
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 to 40 Serve.
