| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Kerr | 2 | servings | |
INGREDIENTS
| 1/2 | md | Onion; peeled |
| 2 | ts | Extra-light olive oil with a dash of |
| ; sesame oil | ||
| 1 | tb | Curry powder |
| 1 | 412 g can red kidney beans | |
| 4 | tb | Dark raisins |
| 1 | tb | Freshly chopped parsley leaves |
| 1 | tb | Freshly squeezed lemon juice |
| 1 | c | Cooked long grain brown rice |
| 1/2 | ts | Freshly ground salt |
| 2 | Whole wheat buns | |
| 1 | Lettuce leaf | |
| 2 | Thick tomato slices |
INSTRUCTIONS
Process the onion using the fast pulse until it is in small but still discernible pieces. Heat half of the oil in a medium-sized skillet over high heat and cook the onion and curry powder for 3 minutes. Add the beans, raisins, parsley, lemon juice and cooked onion to the processor and fast pulse 12 times. Transfer to a bowl, add the cooked rice and salt and mix well. Form into two patties. Pour the remaining oil into a medium-sized skillet over high heat and brown the patties on each side for 3 minutes. To serve: place a patty on each bun, top with the lettuce and tomato. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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