Mushroom, Spinach, and Rice Burgers

 

                    If eating alfresco, serve these burgers as part of a light lunch out in the garden or for supper. In winter try them for brunch with plenty of salad and warm crusty bread.

Serves 4-6

• 2 tablespoons mixed basmati and wild rice
• 2-3 tablespoons olive oil
• 3-4 garlic cloves, crushed
• 10½ oz/300 gr white mushrooms, chopped
• 4 cups fresh spinach leaves
• 10½ oz/300 gr canned cranberry beans, drained
• 1 orange bell pepper, seeded, peeled and finely chopped
• ½ cup slivered almonds, toasted
• 2 oz/55 gr Parmesan cheese, freshly grated
• 2 tablespoons chopped fresh basil
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 beefsteak tomatoes, thickly sliced

1. Cook the rice in a pan of boiling water for 12-15 minutes, or until tender.
2. Drain and place in a large bowl.
3. Heat 1 tablespoon of the oil in a skillet, add the garlic and mushrooms and cook for 5 minutes.
4. Add to the rice in the bowl.
5. Reserve ½ cup spinach leaves.
6. Take the remaining spinach and lightly rinse and pat the leaves completely dry.
7. Place the spinach, beans, bell pepper, almonds, Parmesan cheese, basil, bread crumbs, and salt and pepper in a food processor and, using the pulse button, chop finely.
8. Add to the rice mixture in the bowl, mix well.
9. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
10. Heat a heavy-bottom skillet and add the remaining oil.
11. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
12. Add the tomato slices for the last 3 minutes of cooking to heat through.
13. Place each burger on a lightly sautéed large portobello mushroom, sitting on a bed of spinach, topped with the cooked tomato slices.

BON APPÉÉÉÉÉÉÉTIT