Nutty Rice Burgers Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Boiling water,
1 cup: Bulgur,
1/4 cup: Vegetable stock,
1/2 cup: Onions, finely chopped
1/2 cup: Carrots, shredded
1/2 cup: Zucchini, shredded
1 tsp: Thyme,
3 cup: Brown rice, cooked
1/2 cup: Liquid egg substitute,
1/2 cup: Wholewheat flour,
1/4 cup: Walnuts, finely chopped
1 tsp: Garlic powder,
1 tsp: Rosemary,
1/2 tsp: Black pepper,
1 tbsp: Oil,
Directions:
Combine boiling water & the bulgur. Cover & set aside until bulgur is
soft, about 20 minutes. Drain well, pressing to remove as much
moisture as possible. Set aside.
In a large skillet, heat broth. Add the prepared vegetables plus the
thyme & cook until the vegetables are tender & the liquid has
evaporated. This should take about 5 minutes. Add to the waiting
bulgur.
Stir in the rest of the ingredients with the exception of the oil. Mix
until all ingredients are well combined. Shape into 6 patties, adding
more flour if necessary to hold them together.
Warm the oil in a large skillet over medium heat & saute prepared
patties until golden on both sides.
Serve in wholewheat pita breads with slices of tomato & onion.
"New Vegetarian Cuisine" reprinted in "Vegetarian Gourmet" Summer,
1995
Source from luhu.jp
soft, about 20 minutes. Drain well, pressing to remove as much
moisture as possible. Set aside.
In a large skillet, heat broth. Add the prepared vegetables plus the
thyme & cook until the vegetables are tender & the liquid has
evaporated. This should take about 5 minutes. Add to the waiting
bulgur.
Stir in the rest of the ingredients with the exception of the oil. Mix
until all ingredients are well combined. Shape into 6 patties, adding
more flour if necessary to hold them together.
Warm the oil in a large skillet over medium heat & saute prepared
patties until golden on both sides.
Serve in wholewheat pita breads with slices of tomato & onion.
"New Vegetarian Cuisine" reprinted in "Vegetarian Gourmet" Summer,
1995
Source from luhu.jp