Rice and Lentil Veggie Burgers!!
1 cup brown rice and barley mixture (or just brown rice)
2 medium carrots, chopped and shredded in the food processor
1 cup whole-wheat bread crumbs
2 flax eggs (1 tsp flax meal mixed with 3 tsp water for each. Let the flax egg sit for 5 to 10 minutes)
1 cup cooked lentils
1/2 cup cooked bulgur
1/2 cup frozen peas
1 bay leaf
Salt and pepper
Rinse the lentils then cook in water or vegetable broth. Once par-cooked, add the bulgur and bay leaf. Add the frozen peas to heat through. Put to the side and let the mix cool before putting in the food processor.
While this is cooking put the rice/barley mix in a food processor with the carrot. Process to a paste, or a chunky paste, whatever your preference is. Once cooled, puree the lentil pea mixture to about the same texture.
Mix all pureed food into a bowl and combine. Add bread crumbs and flax egg.
Preheat the oven to 350. Prepare a sheet pan sprayed with canola oil. Shape the dough into patties using a half cup measure. Spray the tops with canola oil.
Bake for 15 minutes, flip the burgers, spray the patties with canola oil, and bake for 15 minutes more until lightly browned with a semi-crisp skin.
Serve with some fresh Boston bibb lettuce and fresh sliced avocado on a whole wheat, toasted bun! But don’t forget the baked sweet potato fries!!
And for dessert: Frozen fruit crisps! The topping is a mix of leftover cinnamon waffles crumbled and mixed with some brown sugar, maple syrup and oats! And the filling is whatever frozen fruit that is in the freezer cooked in a non-stick skillet with some brown rice syrup, arrowroot, cinnamon and a little more maple syrup!!
NOW GO COOK SOMETHING!!!