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Prep Time:45 minsAdditional Time:1 hrTotal Time:1 hr 45 minsServings:6Yield:6 sandwichesJump to Nutrition Facts
Prep Time:45 minsAdditional Time:1 hrTotal Time:1 hr 45 minsServings:6Yield:6 sandwiches
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:6
Servings:
6
Yield:6 sandwiches
Yield:
6 sandwiches
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwild rice1 ½teaspoonsbutter1 ½teaspoonsextra-virgin olive oil plus 2 tablespoons, divided2largeonions, thinly sliced1 ½teaspoonsground cumin¾teaspoongranulated garlic¾teaspooncrushed red pepper½teaspoonground white pepper¾cupreduced-fat mayonnaise½cupcrushed cereal squares, such as Chex½cupfinely chopped mushrooms⅓cupfinely chopped fresh parsley plus 1 teaspoon, divided2large eggs, lightly beaten¼cupjarred roasted red peppers, rinsed and finely chopped1tablespoonred-wine vinegar1 ½teaspoonsminced garlic¼teaspoondried basil¼teaspoonground chipotle pepper4ouncessliced pepper Jack cheese6sliceswhole-wheat bread, toasted
Cook Mode(Keep screen awake)
Ingredients
1cupwild rice
1 ½teaspoonsbutter
1 ½teaspoonsextra-virgin olive oil plus 2 tablespoons, divided
2largeonions, thinly sliced
1 ½teaspoonsground cumin
¾teaspoongranulated garlic
¾teaspooncrushed red pepper
½teaspoonground white pepper
¾cupreduced-fat mayonnaise
½cupcrushed cereal squares, such as Chex
½cupfinely chopped mushrooms
⅓cupfinely chopped fresh parsley plus 1 teaspoon, divided
2large eggs, lightly beaten
¼cupjarred roasted red peppers, rinsed and finely chopped
1tablespoonred-wine vinegar
1 ½teaspoonsminced garlic
¼teaspoondried basil
¼teaspoonground chipotle pepper
4ouncessliced pepper Jack cheese
6sliceswhole-wheat bread, toasted
DirectionsBring a large saucepan of water to a boil. Add rice and cook, stirring occasionally, until tender, about 40 minutes. Drain and let cool slightly.Meanwhile, heat butter and 1 1/2 teaspoons oil in a large skillet over medium heat until the butter stops bubbling. Add onions and cook, stirring occasionally, until they are a deep golden-brown, 35 to 40 minutes.Position racks in middle and upper thirds of oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray.Combine cumin, granulated garlic, crushed red pepper and white pepper in a medium bowl. Add the cooled rice, mayonnaise, cereal, mushrooms, 1/3 cup parsley and eggs; mix well. Scoop the mixture into 6 portions on the prepared pan and shape into patties.Bake the patties on the middle rack until firm and lightly browned, about 30 minutes.Meanwhile, whisk the remaining 2 tablespoons oil, 1 teaspoon parsley, peppers, vinegar, minced garlic, basil and chipotle in a small bowl.Turn broiler to high. Top the patties with cheese. Broil on the top rack until the cheese melts, 1 to 3 minutes. Serve the patties on toast, topped with the onions and vinaigrette.Originally appeared: EatingWell Magazine, June 2020
Directions
Bring a large saucepan of water to a boil. Add rice and cook, stirring occasionally, until tender, about 40 minutes. Drain and let cool slightly.Meanwhile, heat butter and 1 1/2 teaspoons oil in a large skillet over medium heat until the butter stops bubbling. Add onions and cook, stirring occasionally, until they are a deep golden-brown, 35 to 40 minutes.Position racks in middle and upper thirds of oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray.Combine cumin, granulated garlic, crushed red pepper and white pepper in a medium bowl. Add the cooled rice, mayonnaise, cereal, mushrooms, 1/3 cup parsley and eggs; mix well. Scoop the mixture into 6 portions on the prepared pan and shape into patties.Bake the patties on the middle rack until firm and lightly browned, about 30 minutes.Meanwhile, whisk the remaining 2 tablespoons oil, 1 teaspoon parsley, peppers, vinegar, minced garlic, basil and chipotle in a small bowl.Turn broiler to high. Top the patties with cheese. Broil on the top rack until the cheese melts, 1 to 3 minutes. Serve the patties on toast, topped with the onions and vinaigrette.
Bring a large saucepan of water to a boil. Add rice and cook, stirring occasionally, until tender, about 40 minutes. Drain and let cool slightly.
Meanwhile, heat butter and 1 1/2 teaspoons oil in a large skillet over medium heat until the butter stops bubbling. Add onions and cook, stirring occasionally, until they are a deep golden-brown, 35 to 40 minutes.
Position racks in middle and upper thirds of oven; preheat to 350 degrees F. Coat a baking sheet with cooking spray.
Combine cumin, granulated garlic, crushed red pepper and white pepper in a medium bowl. Add the cooled rice, mayonnaise, cereal, mushrooms, 1/3 cup parsley and eggs; mix well. Scoop the mixture into 6 portions on the prepared pan and shape into patties.
Bake the patties on the middle rack until firm and lightly browned, about 30 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, 1 teaspoon parsley, peppers, vinegar, minced garlic, basil and chipotle in a small bowl.
Turn broiler to high. Top the patties with cheese. Broil on the top rack until the cheese melts, 1 to 3 minutes. Serve the patties on toast, topped with the onions and vinaigrette.
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)492Calories28gFat45gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
