| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Digest, August |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Short grain brown rice |
|
|
(measure uncooked) |
| 1/2 |
c |
Onion (finely diced) |
| 2/3 |
c |
Carrot (minced or grated) |
| 1/2 |
ts |
Dry basil |
| 1/2 |
ts |
Dry thyme |
| 1/2 |
ts |
Black pepper (coarse grind) |
| 1/4 |
c |
Tamari |
INSTRUCTIONS
Cook the rice so that it comes out a bit dry (if it is very sticky and damp
let it dry some by spreading it on a tray for a while.) After the rice
cools, add all other ingredients, mix well, and sort of knead the mixture a
bit until it feels a bit sticky. Form into patties about 4 inches round and
about 1/2 to 3/4 inches thick (don't make them to thin). Place on a
nonstick baking sheet, and put into a preheated 450 degree oven. Let cook
for about 25 minutes, flip and cook for another 10 to 15 minutes. If the
mixture was too wet the burgers will kind of flow and get thin. When you
are making the patties you will probably think that this can't be done. My
family loves these with onion tomato and coarse mustard. Thanks to a kind
person at the local Wellspring Grocery and Deli who was kind enough to
share a recipe with their customers.
From: andrew.jones@downtown.durham.nc.us. Fatfree Digest [Volume 10 Issue
13] Aug. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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