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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Ingredients: 1 medium Fennel bulb; diced small 1 Tablespoon(s) Tomatoes, crushed 1/2 Cup(s) Onion; minced 2 Tablespoon(s) Garlic; minced 4 Cup(s) Tomatoes, plum; seeded; dice 1/2 Cup(s) Basil; finely shredded 2 Tablespoon(s) Vinegar; balsamic 1/4 Cup(s) Olive oil; extra virgin 1 1/2 Cup(s) Rice, brown; cooked 1/2 Cup(s) Rice, wild; cooked 2 Cup(s) Lentils; cooked 1/2 Cup(s) Millet; cooked 1/2 Cup(s) Pumpkin seeds; ground 1/2 Cup(s) Cashew butter 1/2 Cup(s) Onion; chopped 1/2 Teaspoon(s) Celery seeds 3 Garlic cloves; minced 1/2 Cup(s) Bell peppers, red and green 4 Tablespoon(s) Parsley; minced 3 Tablespoon(s) Soy sauce; low sodium 1/4 Cup(s) Almonds; finely ground 1 Teaspoon(s) Sage; dried |
Directions: Coulis: Saute fennel in oil until soft. Add onion, garlic and tomatoes; mix
lightly. Remove from heat and stir in remaining ingredients. Let sit at roo
temperature for 4 hours to combine flavors. Burgers: Combine all burger
ingredients in a bowl and mix thoroughly. transfer to a food processor and
pulse briefly to form a meal-like consistency. Form into 12 patties. Grill
on a well-oiled vegetable grill, o saute for 3 to 4 minutes on each side,
until brown. Serve with coulis. Serves 12. Per patty with sauce: 258 cal; 8
g prot; 11 g fat; 26 g carb; 0 chol; 389 m sod; 5 g fiber
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
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