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.
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 432 (54%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 29.5g||148 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 122mg||38 %|
|Sodium 347.3mg||12 %|
|Potassium 490mg||13 %|
|Total Carbohydrate 84.6g||25 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 78.9g|
|Protein 12.8g||18 %|
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Calories per serving: 802
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