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Nutty rice burgers
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| Artist: |
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| Categories: |
Burgers, Cereals, Entrees, Nuts, Rice & Grains, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Combine boiling water & the bulgur. | | 2 | Cover & set aside until bulgur is soft, about 20 minutes. | | 3 | Drain well, pressing to remove as much moisture as possible. | | 4 | Set aside. | | 5 | In a large skillet, heat broth. | | 6 | Add the prepared vegetables plus the thyme & cook until the vegetables are tender & the liquid has evaporated. | | 7 | This should take about 5 minutes. | | 8 | Add to the waiting bulgur. | | 9 | Stir in the rest of the ingredients with the exception of the oil. | | 10 | Mix until all ingredients are well combined. | | 11 | Shape into 6 patties, adding more flour if necessary to hold them together. | | 12 | Warm the oil in a large skillet over medium heat & saute prepared patties until golden on both sides. | | 13 | Serve in wholewheat pita breads with slices of tomato & onion. | | 14 | "new vegetarian cuisine" reprinted in "vegetarian gourmet" summer, 199 |
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