| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 |
c |
Bulgur |
| 1/4 |
c |
Low sodium vegetable stock |
| 1/2 |
c |
Finely chopped onions |
| 1/2 |
c |
Shredded carrots |
| 1/2 |
c |
Shredded zucchini |
| 1 |
ts |
Dried thyme |
| 3 |
c |
Cooked brown rice |
| 1/2 |
c |
Egg substitute |
| 1/2 |
c |
Whole wheat flour |
| 1/4 |
c |
Finely chopped walnuts |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Dried rosemary; crumbled |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Canola oil |
INSTRUCTIONS
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 EAT-L Digest by Rebecca Daniels <beccad15@GTE.NET> on Feb 3,
1998
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