| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Canadian |
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
sm |
Onion; chopped |
| 2 |
ts |
Chili powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Short-grain rice |
| 1 1/4 |
c |
Vegetable stock or water |
| 6 |
oz |
Extra-firm tofu; drained |
| 1 |
|
Carrot |
| 1/4 |
c |
Quick-cooking rolled oats |
INSTRUCTIONS
</x-rich><x-rich>These 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 1/2 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 medium-high 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 JEWISH-FOOD digest by Brenda Kosky <<bkosky@kosky.com> on May
14, 1998
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