orange almond rice; black bean burgers

[Guest guest]

Karen, I'm going to jump the gun by send no-tofu today. We have busy

weekend planned. This is just so much easier. I have two to contribute. --pat

 

Orange Almond Brown Rice (no-tofu)

Black Bean Burgers with Salsa Guacamole (No-Tofu)

 

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* Exported from MasterCook *

 

Orange Almond Brown Rice (no-tofu)

 

Recipe By : Sharon Sassaman Claessens, THE NO-TOFU VEGETARIAN COOKBOOK

Serving Size : 4 Preparation Time :0:00

Categories : *Sent Grains

Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 shallot -- minced

2 tablespoons slivered almonds

2 cups instant brown rice

1 1/2 cups water

3/4 cup fresh orange juice

1/4 teaspoon fresh orange zest

1/4 teaspoon salt

 

IDEA - Instant brown rice is convenient but lacks the deep, satisfying

nutty flavor of regular brown rice. Orange and almonds make a difference.

 

1) Heat the oil in a medium pan over medium heat. Add the shallot, stirring

often, until the shallot is translucent, about 1 to 2 minutes. Add the

almonds and stir 1 minutes. Stir in rice until combined.

 

2) Add water, orange juice, orange peel and salt and bring to a boil.

Reduce heat, cover and simmer 10 minutes, or until the liquid is absorbed.

Let stand 1 to 2 minutes, then stir and serve.

 

EACH SERVING 415 cals, 16% from fat, (7g total fat), 79g carbs, (0.4g

fiber), 6g protein. Nutrition estimated by MasterCook and

kitpath 4/23/99 (Recipe adapted from THE NO-TOFU VEGETARIAN

COOKBOOK by Sharon Sassaman Claessens (HP Books, 1997, p.181)

 

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Nutr. Assoc. : 0 0 0 2372 0 0 1012 0

 

 

* Exported from MasterCook *

 

Black Bean Burgers with Salsa Guacamole (No-Tofu)

 

Recipe By : Sharon Sassaman Claessens, THE NO-TOFU VEGETARIAN COOKBOOK

Serving Size : 4 Preparation Time :0:00

Categories : *Sent Legumes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup bulgur

1 1/4 cups boiling water

15 ounces canned black beans -- drained

1/2 cup grated onion -- squeezed dry

1 tablespoon extra virgin olive oil

1 tablespoon fresh parsley

1 clove garlic -- minced

1/2 jalapeno chile pepper -- seeded

and coarsely chopped

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

dash freshly ground black pepper

1/2 cup stone-ground yellow cornmeal

1 tablespoon vegetable oil -- approximately

1 avocado -- peeled

halved and pitted

1/4 cup salsa

1 teaspoon minced fresh cilantro

4 hamburger rolls

1 tomato -- peeled

seeded and diced

2 green onions -- thinly sliced

on the diagonal

 

INTRO - One of the great delights of these burgers is their wonderful aroma

as they cook.

 

1) Place bulgur in a small bowl and cover with boiling water. Let stand 10

minutes. Drain well. Place soaked bulgur in a food processor with the

beans, onion, olive oil, parsley, garlic, jalapeno, salt, chili powder,

cumin and pepper. Process until smooth, scraping down the sides of the bowl

as necessary.

 

2) Form bean mixture into 4 patties. Carefully dredge patties in the

cornmeal. Heat oil in a nonstick skillet over medium heat. Add patties and

cook, turning to brown both sides, about 5 minutes.

 

3) While bean patties are cooking, mash the avocado in a small bowl and

stir in salsa and cilantro.

 

4) To serve, place bean patties on rolls, top with avocado mixture, diced

tomato and green onions.

 

EACH: 531 cals, 25% from fat, (15g total fat), 86g carbs, (22g fiber),

20g protein. Nutrition estimated by MasterCook and kitpath

4/23/99 (Recipe adapted from THE NO-TOFU VEGETARIAN COOKBOOK by Sharon

Sassaman Claessens (HP Books, 1997, p.175)

 

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Nutr. Assoc. : 0 0 2797 0 0 0 0 0 0 0 0 0 0 5638 0 0 0 0 0 3666 0 0 0 0

 

 

 

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You know you're spending too much time online when...

you call baby creatures, " newbies. "

* Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html

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