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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | cup | dry quinoa | 3 | cups (8 fl oz) | water | 2/3 | cup | lentils dry lentils | 2/3 | cup | Rice, brown, long-grain, raw | 1/4 | cup | canola oil | 2 | cups grated | Carrots | 1 | onion | onion, chopped fine - cup | 1 | cup, diced | celery, raw, chopped | 1/4 | cup | Raw Sunflower Seed Kernels | 1 | clove | garlic minced | 1 | teaspoon | basil (dried) | 1 | teaspoon | thyme, dried | 1 | teaspoon | oregano, dried | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper, ground | 2 | tablespoons | Prepared Dijon mustard | 4 | large | eggs, beaten | 1/3 | cups | flour, Gluten free all purpose (Bobs Red Mill) |
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Steps
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Sequence
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Step
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| | 1 | Rinse the quinoa in a sieve, rubbing the grains between your fingers. Drain and repeat two or three times, until the water runs clear. Drain. | | 2 | Bring water to a boil in a medium heavy saucepan over high heat. Add the quinoa, lentils, and rice. Cover and reduce the heat to low. Cook for about 40 minutes, until the grains are tender. Drain and cool. | | 3 | Heat the oil in a heavy skillet over medium-low heat. Add the carrots, onion, celery, sunflower seeds, and garlic and saute, stirring occasionally, for 8 to 10 minutes. Cool slightly. Add to the grains. | | 4 | Add the herbs, salt, and pepper to the grains. Transfer 1 cup of the mixture to a food processor and puree. Return the puree to the grain mixture. | | 5 | Stir the mustard, eggs and rice flour (6 T) into the grain mixture. With your hands, form 1/2 cupfuls of the misture into patties. | | 6 | Heat a little oil in a heavy skillet over medium heat until hot. Add the patties and cook for about 5 minutes per side, until golden brown. |
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