Rice and Mushroom Burgers

Yields:	6 servings
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	Preparation	17 minutes
	Cooking	15 minutes
	Ready In	32 minutes

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Ingredients

1	tablespoon	olive oil
1	each	onion	chopped
4	cloves	garlic	minced
1/2	pound	mushrooms	sliced
1	cup	rice, brown	cooked
1	cup	carrots
1	cup	bread crumbs, whole wheat
1	x	salt and black pepper	to taste
1	tablespoon	parsley leaves	fresh, minced
1	x	cayenne pepper	to taste
1	each	egg	lightly beaten

Directions

Heat olive oil in a skillet over medium high heat.

Add onions and garlic and sauté until onions are soft.

Remove from heat.

Place mushroom mixture in food processor outfitted with steel blade.

Add rice and carrots and pulse a few times until mixture has a mealy consistency.

Transfer to a large bowl and add bread crumbs and parsley.

Mix well and season with salt, pepper and cayenne.

Stir in egg.

Shape into six patties and broil on a lightly greased baking sheet until browned, about 5 to 7 minutes per side.

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Alabama Chocolate-Pecan Jumbo Christmas Fudge Pie

I entered this recipe in the 2001 Sonoma County Fair and won 1st place. It has a wonderful, moist, fudgy filling in a chocolate crumb crust. VERY rich. A Sonoma County Cook

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