| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Uncooked lentils; rinsed |
| 2 | c | Water |
| 1/2 | ts | Salt |
| 1/4 | c | Uncooked brown rice |
| 1 | c | Fresh bread crumbs |
| 1/2 | c | Chopped walnuts |
| 1/3 | c | Chopped onions |
| 1/4 | c | Chili sauce |
| 1/4 | c | Chopped fresh parsley |
| 1/8 | ts | Black pepper |
| 1/4 | ts | Crumbled dry oregano |
| 1/4 | ts | Crumbled dry basil |
| 1/4 | c | Wheat germ; fine dry bread crumbs or cracker meal for coating |
| Vegetable oil |
INSTRUCTIONS
The next few recipes are from Classics and Creations:A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois. Walnuts and herbs lend a unique flavor to lentils and brown rice in this hearty burger. Delicious served with melted cheese and Burger Relish on a whole wheat bun. Combine lentils, water and salt in a 2-quart saucepan. Bring to a boil, then stir in rice. Reduce heat and simmer covered for 45 minutes or until soft. Whirl bread crumbs and walnuts together in a food processor or finely chop walnuts by hand. Combine with bread crumbs in a mixing bowl. Add onion, chili sauce, parsley, pepper, oregano and basil. Mash lentils and rice together. Add to bowl and mix thoroughly. Let cool for easy handling. Form into 6 burgers. Coat both sides with wheat germ, dry bread crumbs or cracker meal. Skillet-fry in hot vegetable oil until browned on both sides. Serve with ketchup or Burger Relish (below). Yield: 6 burgers Posted to JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on May 13, 1998
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