Recipe - Rice And Tofu Burgers

2 teaspoon Vegetable oil
2 Cloves garlic; minced
1 small Onion; chopped
2 teaspoon Chili powder
One fourth teaspoon Salt
One half cup Shortgrain rice
1 One fourth cup Vegetable stock or water
6 ounce Extrafirm tofu; drained
1 Carrot
One fourth cup Quickcooking rolled oats

/xrichxrichThese 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 One half 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 mediumhigh 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 JEWISHFOOD digest by Brenda Kosky bkosky@kosky.com on May
14, 1998