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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These go over well for a light dinner. I like to dress these in pitas with shredded lettuce, cukes, diced tomatoes... Ingredients:
1 stalk celery, diced |
1 medium carrot |
1 head garlic, roasted |
1 medium yellow onion |
1 teaspoon oregano |
1 teaspoon basil |
1 teaspoon tarragon |
1 teaspoon olive oil |
1 lb cremini mushroom |
1 cup cooked pearl barley |
1 cup rolled oats |
1/2 cup toasted pumpkin seeds |
1/2 cup toasted pecans |
1/4 cup tahini |
2 teaspoons soy sauce |
oil, for frying (optional) |
Directions:
1. In a large saucepan combine the celery, carrot, garlic, onion, spices, and saute in the olive oil.
2. Add the mushrooms and cook until all the liquid evaporates.
3. In a large mixing bowl combine the barley, oats, seeds and nuts, tahini, and soy sauce.
4. Toss well and add the cooked mushroom mixture.
5. Mix well and chill for 4 hours.
6. Form into 5 or 6 patties, pressing well and fry in oil until browned or bake on a lightly greased baking sheet in a 375 degree oven for 25 minutes, turning once.
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