Recipe - Nutty Rice Burgers

1 One half cup Water
1 cup Bulgur
One fourth cup Low sodium vegetable stock
One half cup Finely chopped onions
One half cup Shredded carrots
One half cup Shredded zucchini
1 teaspoon Dried thyme
3 cup Cooked brown rice
One half cup Egg substitute
One half cup Whole wheat flour
One fourth cup Finely chopped walnuts
1 teaspoon Garlic powder
1 teaspoon Dried rosemary; crumbled
One half teaspoon Freshly ground black pepper
1 tablespoon Canola oil

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.
In a large no 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 the vegetables are tender and the liquid has evaporated.
Add the the bulgur. Stir in the rice, egg, flour, walnuts, garlic powder,
rosemary and pepper; nix well. Shape into 6 patties, adding more flour if
the patties are too soft. Wash and dry the frying pan. Place it over medium
heat and warm the oil. Add the patties and sauté for about 5 minutes per
side, or until golden.

Posted to EATL Digest by Rebecca Daniels beccad15@GTE.NET on Feb 3,
1998