Nutty rice burgers
Yield: 6 Servings
Ingredients:
- 1 1/2 c Boiling water
- 1 c Bulgur
- 1/4 c Vegetable stock
- 1/2 c Onions finely chopped
- 1/2 c Carrots shredded
- 1/2 c Zucchini shredded
- 1 ts Thyme
- 3 c Brown rice cooked
- 1/2 c Liquid egg substitute
- 1/2 c Wholewheat flour
- 1/4 c Walnuts finely chopped
- 1 ts Garlic powder
- 1 ts Rosemary
- 1/2 ts Black pepper
- 1 tb Oil
Instructions:
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
