Nutty rice burgers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Boiling water |
| 1 | cup | Bulgur |
| ¼ | cup | Vegetable stock |
| ½ | cup | Onions, finely chopped |
| ½ | cup | Carrots, shredded |
| ½ | cup | Zucchini, shredded |
| 1 | teaspoon | Thyme |
| 3 | cups | Brown rice, cooked |
| ½ | cup | Liquid egg substitute |
| ½ | cup | Wholewheat flour |
| ¼ | cup | Walnuts, finely chopped |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Rosemary |
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | 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
Submitted By MARK SATTERLY On 11-25-95