2 cups water
1 teaspoon olive oil
2 skin's worth of celery - peeled, seeded and cut into 2 1/2 inch cubes
1 cup uncooked basmati rice
3 diced tomatoes
1 cup chopped onion
1 cup sliced grape tomatoes or water
2 tablespoons lime juice
2 quarts chicken broth
In a small saucepan bring water, olive oil, celery and water to a boil. Cook 15 minutes, scraping pan and whisking constantly, until rice is heated through and tender. Drain, reserving liquid to hold together rice.
Heat the olive oil in a large skillet or heavy skillet over medium heat. Saute pan vegetables for about 5 minutes or until tender. Transfer vegetables to a serving dish and sprinkle with remaining 1 teaspoon flour.
Stuff top and bottom of a large nonstick skillet with celery pieces and fold inside pieces of tomato and onion tentacles. Top with grape tomatoes and squeeze the juice into the blender or food processor; cover and simmer over low heat until pureed. Heat chicken broth to a simmer in a saucepan, stirring occasionally. Pour into blender, blending until rice mixture starts forming a loose, liquid. Stir broth into chicken mixture and heat through.