3 tb Sunflower oil
1/2 c Carrots (1 sm); diced
1/2 c Onion (1); diced
1/2 c Zucchini; diced
1/2 c Celery; chopped
2 cl Garlic; minced
1/2 ts Dried thyme
1/2 ts Dried dill
2 c Cooked brown rice;
- slightly mashed
1/4 ts Salt
1 ts Tamari
1 tb Tahini
Whole wheat flour
6 sl Cheddar cheese (optional)
6 Whole wheat rolls
Lettuce or sprouts
1 lg Tomato; sliced
Tahini Dressing
A great way to use leftover brown rice.
Preheat 10" frying pan over medium heat. Add 1 tb oil, then carrots,
onions, zucchini, celery, garlic, thyme, and dill. Saute, stirring
occasionally until vegetables are tender.
Add vegetables to cooked rice in a medium-sized bowl. Mix well, add
salt, tamari, and tahini, and mix again. Form into patties, using
approximately 1/2 cup mix per burger. Dip each patty into whole wheat
flour so both sides are lightly coated.
Preheat 10" frying pan over medium heat. Add remaining 2 tb oil, then
burgers. When brown on one side (3 to 5 minutes), flip, adding a
slice of cheese per burger if you like. Cover pan and cook until
cheese is melted and burger browned. Serve on warmed whole wheat
rolls with lettuce or sprouts, tomato slices, and Tahini Dressing on
the side.
Recipe by Horn of the Moon Cookbook by Ginny Callan
