Nut Rice Burgers
This recipe comes from a family friend who is a raw chef in Maui. You won’t believe how delicious these burgers turn out! Very hearty and satisfying. I don’t like swiss cheese or parsley but I love these burgers.
Recipe makes 34 burgers, which can be wrapped in aluminum and frozen for future meals.
7 1/2 water
4 c organic brown rice
4 c chopped onions, sautéed
2 bay leaves
4 tsp Celtic salt or unrefined sea salt
4 cups finely ground cashews
1 cup pumpkins seeds
1/2 sunflower seeds
1 3/4 Swiss cheese
Bragg’s (or tamari)
Cornmeal or matzah meal
- Bring 7 1/2 cups of water to a boil.
- Add 4 cups of organic short grain brown rice, 2 bay leaves, and 4 tsp Celtic salt or unrefined sea salt.
- Sauté 4 cups of chopped onions in olive oil until golden brown. Add to pot of rice. Cook rice until all water is absorbed. Let cool.
- Grind 4 cups finely ground cashews with 1 cup pumpkins seeds, 1/2 sunflower seeds, and a generous handful of parsley. Add.
- Grate 1 3/4 swiss cheese (you can use the S blade of the Cuisinart, first chop swiss into 1 1/2 in size chunks, then process in Cuisinart.) Add.
- Add 2 generous squirts of Bragg’s (or tamari).
- Mix all ingredients using your hands. Keeping your hands wet, shape into balls (baseball-sized). Press with the palm of your hand to make them flat. Dip each burger in cornmeal (we used matzah meal today which worked well). Wrap in aluminum packets of two with a small aluminum divider. Freeze. Seventeen meals ready to be cooked.
- Pan fry and serve with ketchup.