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.