1. Saute rice, stirring constantly, in the peanut or vegetable oil until golden in a large skillet; remove with a slotted spoon and set aside. Stir onion and celery into drippings in pan; saute just until soft.
2. Stir in instant chicken broth or bouillon cubes, rosemary and the water; bring to boiling, crushing cubes, if used, with a spoon. Stir in bulgur and sauteed rice; cover.
3. Simmer, stirring once or twice, for 30 minutes, or until liquid is absorbed and wheat and rice are fluffy tender.