Several of the people who read this column have asked for some vegetarian recipes. This is one I used to make when my kids were younger. My son hated them. The girls, my husband. and I enjoyed them. It is funny that he is now a vegetarian, but I am not sure he makes these.
I really like them. You can use other beans with the lentils but they take longer to cook. You can, however used canned beans, but make sure you drain them and rinse them well to remove the salt they were canned in.
Cook rice and lentils together until the rice is cooked
¾ cup brown rice
¼ cup lentils
Saute the following until limp making sure they are all finely chopped:
1 clove garlic, minced
1 onion, finely chopped
1 stalk celery, finely chopped
4 large mushrooms, chopped
Combine with above ingredients:
1 grated carrot
1/8 to ¼ cup sunflower seeds
3 Tbsp whole-wheat flour
2 eggs, beaten well
Add herbs and spice of your choice to taste: i.e. thyme, sage, basil, parsley, oregano.
Mix well and form into patties. Refrigerate to firm up. Fry in hot olive oil until golden brown. Serve topped with the following sauce* or on buns like regular burgers with tomato, lettuce, and sliced onion on top.
*Sauce: In saucepan heat one cup broth of your choice. Slowly add 2 Tbsp soy sauce, 1 Tbsp cornstarch until sauce thickens. Makes about one cup of sauce.
— Barbara Rexford