Adapted from Whole Foods Market

Walnuts add a little crunch and brown rice takes the place of bread crumbs, making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens

Cook’s Review: “This recipe was easy to make and very tasty.”   ~ Elena H.

Serves 6

Ingredients

2 teaspoons NOW Extra Virgin Olive Oil*

1 small carrot, finely chopped

1/4 cup chopped celery

1/2 cup chopped button mushrooms

1/4 cup NOW Walnuts*, finely chopped

1 tablespoon finely chopped parsley

1 teaspoon chopped fresh thyme

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

2 cups cooked brown rice, divided

1 1/2 cup cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained

1 egg, lightly beaten

2 tablespoons high heat sunflower oil or expeller-pressed canola oil, divided

*NOW items available at your local health food store

1. Heat olive oil in a large skillet over medium heat.
2. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.
3. In a food processor, purée 1 cup rice, lentils and egg until smooth.
4. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine.
5. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.
6. Heat 1 tablespoon oil in a large skillet over medium high heat.
7. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total.
8. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties.
9. Serve hot

Calories:: 240
Calories from Fat: 100
Total Fat: 11 g
Saturated Fat: 1.5 g
Cholesterol: 35 mg
Sodium: 220 mg
Total Carbohydrate: 27 g
Dietary Fiber 6 g
Sugars: 2 g
Protein: 9 g