Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------COULIS--------------------------------
1 md Fennel bulb; diced small 1/2 c Basil; finely shredded
1 tb Olive oil Salt and pepper to taste
1/2 c Onion; minced 2 tb Vinegar, balsamic
2 tb Garlic; minced 1/4 c Olive oil, extra virgin
4 c Tomatoes, plum; seeded,diced

--------------------------BURGERS-------------------------------
1 1/2 c Rice, brown; cooked 1/2 c Bell peppers, red and green,
1/2 c Rice, wild; cooked --diced small
2 c Lentils; cooked 4 tb Parsley; minced
1/2 c Millet; cooked 3 tb Soy sauce, low sodium
1/2 c Pumpkin seeds; ground 1/4 c Almonds; finely ground
1/2 c Cashew butter 1 ts Sage; dried
1/2 c Onion; chopped Olive oil for sauteeing-
1/2 ts Celery seeds --optional
3 Garlic cloves; minced

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 room 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, or 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 mg sod; 5 g fiber

Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE

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