Instructions: Heat the oil in a saucepan over medium heat and cook the tomato and celery until softened, about 5 minutes. Add the water (or stock) and salt and bring to a boil. Add the rice, bulgur, tomato sauce and pine nuts. Return to the boil and stir once.

Reduce the heat to low, cover and cook for 20 minutes without lifting the lid. Remove the pan from the heat, fluff the rice with a fork and let it stand for 5 minutes before serving.

This recipe yields 4 to 6 servings.

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