ingredients

  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked bulgur (see note)
  • 1 tablespoon salt-free seasoning blend
  • 1/4 teaspoon poultry seasoning
  • 2 cups water
  • 2 cups finely chopped fresh mushrooms
  • 3/4 cup old-fashioned oats
  • 1 cup (4 ounces) shredded part-skim mouncezarella cheese
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/3 cup finely chopped onion
  • 1/2 cup fat-free cottage cheese
  • 1/4 cup egg substitute
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon celery seed
  • 3 teaspoons canola oil, divided
  • 12 sandwich rolls, optional
  • Lettuce leaves, optional
  • Tomato slices, optional

directions

In a saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Remove from the heat; cool completely. Refrigerate.

In a large bowl, combine the mushrooms, oats, mozzarella cheese, cheddar cheese and onion.

In a blender or food processor, process cottage cheese and egg substitute until smooth. Add to the mushroom mixture. Stir in the parsley, salt, basil, celery seed and chilled rice mixture. Shape 1/2 cupfuls into patties.

In a nonstick skillet, cook four patties in 1 teaspoon of oil for 5 minutes on each side or until lightly browned and crisp. Repeat with remaining patties and oil. Serve on rolls with lettuce and tomato if desired.

Note: Look for bulgur in the cereal, rice or organic food aisle of your grocery store.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6663

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