Yield: 1 Servings
|2 teaspoons||Vegetable oil|
|2||Cloves garlic; minced|
|1 small||Onion; chopped|
|2 teaspoons||Chili powder|
|½ cup||Short-grain rice|
|1¼ cup||Vegetable stock or water|
|6 ounces||Extra-firm tofu; drained|
|¼ cup||Quick-cooking rolled oats|
</x-rich><x-rich>These grill up crusty and golden! From Canadian Living Magazine, May 1997.
In saucepan, heat oil over medium heat; cook garlic, onion, chili powder and salt, stirring occasionally, for about 5 minutes or until softened.
Stir in rice; pour in stock. Bring to boil; reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Transfer to bowl; let cool completely.
Meanwhile, coarsely grate tofu and carrot. With potato masher or fork, mash rice mixture slightly; stir in tofu, carrot and rolled oats until blended.
Shape into four ½ inch thick patties. (You may prepare recipe to this point, then wrap the patties in plastic and refrigerate for up to 24 hours).
Place patties on greased grill over medium-high heat, or on greased baking sheet; close lid and cook, turning once, for 10 - 12 minutes on grill, 14 minutes under broiler, or until crispy on the outside. Makes 4 servings.
Each serving: 200 calories, 10 g protein, 4 g total fat (0 saturated), 31 g carb. 3 g fibre, 365 mg. sodium.
Posted to JEWISH-FOOD digest by Brenda Kosky <<bkosky@...> on May 14, 1998