Guest guest Posted June 23, 2003 Report Share Posted June 23, 2003 Here is another recipe from the same cookbook. It has a slightly different flair to it, and makes six patties. Nutty Rice Burgers 1 1/2 cups water 1 cup bulgur 1/4 cup low-sodium vegetable broth 1/2 cup finely chopped onions 1/2 cup shredded carrots 1/2 cup shredded zucchini 1 tsp dried thyme 3 cups cooked brown rice 1/2 cup egg substitute (or one egg) 1/2 cup whole wheat flour 1/4 cup finely chopped walnuts 1 tsp garlic powder 1 tsp dried rosemary, crumbled 1/2 tsp freshly ground black pepper 1 Tbs canola or olive oil 1. In a large bowl, combine the water and bulgur; set aside for 30 minutes, or until the bulgur is soft. Place in a strainer and drain well, pressing out the excess water with the back of a spoon. Return the bulgur to the bowl. 2. In a large non-stick frying pan over medium heat, warm the stock. Add the onions, carrots, zucchini and thyme; cook, stirring frequently, for 4 to 5 minutes, or until vegetables are tender and the liquid has evaporated. Add the bulgur. 3. Stir in the rice, egg, flour, walnuts, garlic powder, rosemary and pepper; mix well. Shape into 6 patties, adding more flour if the mixture is too soft. 4. Wash and dry the frying pan. Place over medium heat and warm the oil. Add the patties and saute for about 5 minutes per side, or until golden. 'New Vegetarian Cuisine' by Linda Rosenweig Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2003 Report Share Posted June 23, 2003 Thanks Feral; Does that book give you the nutrient values ? Irene Marie --- Feral <terebinthus wrote: > Here is another recipe from the same cookbook. It > has > a slightly different flair to it, and makes six > patties. > > Nutty Rice Burgers > > 1 1/2 cups water > 1 cup bulgur > 1/4 cup low-sodium vegetable broth > 1/2 cup finely chopped onions > 1/2 cup shredded carrots > 1/2 cup shredded zucchini > 1 tsp dried thyme > 3 cups cooked brown rice > 1/2 cup egg substitute (or one egg) > 1/2 cup whole wheat flour > 1/4 cup finely chopped walnuts > 1 tsp garlic powder > 1 tsp dried rosemary, crumbled > 1/2 tsp freshly ground black pepper > 1 Tbs canola or olive oil > > 1. In a large bowl, combine the water and bulgur; > set > aside for 30 minutes, or until the bulgur is soft. > Place in > a strainer and drain well, pressing out the excess > water > with the back of a spoon. Return the bulgur to the > bowl. > > 2. In a large non-stick frying pan over medium heat, > > warm the stock. Add the onions, carrots, zucchini > and > thyme; cook, stirring frequently, for 4 to 5 > minutes, or > until vegetables are tender and the liquid has > evaporated. > Add the bulgur. > > 3. Stir in the rice, egg, flour, walnuts, garlic > powder, > rosemary and pepper; mix well. Shape into 6 patties, > > adding more flour if the mixture is too soft. > > 4. Wash and dry the frying pan. Place over medium > heat > and warm the oil. Add the patties and saute for > about 5 minutes > per side, or until golden. > > 'New Vegetarian Cuisine' by Linda Rosenweig > > SBC DSL - Now only $29.95 per month! http://sbc. Quote Link to comment Share on other sites More sharing options...
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