| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown rice — uncooked |
| 1/2 |
c |
Barley — uncooked |
| 1/2 |
c |
Lentils, dried — uncooked water |
| 1/2 |
c |
Carrots — coarsely |
|
|
Shredded |
| 1/2 |
c |
Oniions — finely chopped |
| 1/2 |
c |
Celery — finely chopped |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Cayenne pepper |
| 1 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Paprika |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
In a large, heavy saucepan, combine all ingredients. Bring to a boil over
medium heat. Reduce heat to low an simmer, uncovered, 50 minutes, or until
all of the liquid has cooked out and the mixture is sticky. Stir
occasionally while cooking, and stir frequently toward the end of cooking
time.
Place mixture in refrigerator and chil thoroughly. Overnight is best.
To prepare burgers:
Preheat a nonstick skillet or griddle over medium heat. Wetting yourhands
slightly, shape mixture into burgers, using 1/2 cup of mixture for each
burger.
Cook until burgers are nicely btowned onn both sides, turning carefully.
Serve on a pita bread and top with lettuce, tomato, alfalfa sprouts and
tahini dressing (see recipe).
From the files of DEEANNE
Recipe By :
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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