什么叫糙米？
全谷物大米——麩皮和胚芽完好無(wú)損——有一個(gè)溫和的,堅果風(fēng)味和獨特的錳含量高。 比米飯質(zhì)地和營(yíng)養。國內東北區有生產(chǎn)。
三明治&漢堡：Mushroom and Brown Rice Veggie Burgers蘑菇糙米蔬菜漢堡
Ingredients材料：
European measurements
1 egg
2 avocados, peeled and sliced
5 garlic cloves, chopped
red onion, thinly sliced
3 pitted dates (optional)
6 English muffins
40 g arugula
400 g brown rice, cooked and cooled
200 g canned chickpeas, drained well
500 g mushrooms, stemmed and finely chopped (portabella, shiitake or white)
45 g flaxseed
5 g fresh flat leaf parsley leaves
50 g grated Parmesan (optional)
1 - 2 tbsp rolled oats, as needed
2 tbsp of unsalted butter
2 ? tbsp tahini
3 tbsp tamari or soy sauce
1 tsp olive oil or coconut oil
Ground black pepper
Sea salt
American measurements
1 egg
2 avocados, peeled and sliced
5 garlic cloves, chopped
red onion, thinly sliced
3 pitted dates (optional)
6 English muffins
2 cups arugula
2 cups brown rice, cooked and cooled
1 cup canned chickpeas, drained well
5 cups mushrooms, stemmed and finely chopped (portabella, shiitake or white)
1/4 cup flaxseed
1/2 cup grated Parmesan (optional)
1/4 cup fresh flat leaf parsley leaves
1 - 2 tbsp rolled oats, as needed
2 tbsp of unsalted butter
2 ? tbsp tahini
3 tbsp tamari or soy sauce
1 tsp olive oil or coconut oil
Ground black pepper
Sea salt
歐洲版本
一個(gè)雞蛋
2鱷梨,去皮,切片
5蒜瓣,切碎
紅洋蔥、薄片
3個(gè)去核蜜棗(可選)
6個(gè)英式松餅
40克芝麻菜
糙米400克、烹飪和冷卻
鷹嘴豆罐頭200克、排水
500克蘑菇、去莖和切碎(可選褐菇，香菇或白菇)
45g亞麻籽
5克新鮮平葉歐芹葉
50克磨碎帕爾馬干酪(可選)
1 - 2湯匙燕麥片,如需要
2湯匙的無(wú)鹽黃油
2?湯匙芝麻醬
3湯匙老抽或者生抽醬油
1茶匙橄欖油、椰子油
黑胡椒碎少許
海鹽少許
美國版本
一個(gè)雞蛋
2鱷梨,去皮,切片
5蒜瓣,切碎
紅洋蔥、薄片
3個(gè)去核蜜棗(可選)
6個(gè)英式松餅
2杯芝麻菜
2杯糙米、烹飪和冷卻
1杯鷹嘴豆罐頭,控干水份
500克蘑菇、去莖和切碎(可選褐菇，香菇或白菇)
1/4杯亞麻籽
1/2杯磨碎帕爾馬干酪(可選)
1/4杯新鮮平葉歐芹葉
1 - 2湯匙燕麥片,如需要
2湯匙的無(wú)鹽黃油
2?湯匙芝麻醬
3湯匙老抽或者生抽醬油
1茶匙橄欖油、椰子油
黑胡椒碎少許
海鹽少許
Method制作方法：
Seriously fantastic burgers. They require a little extra prep time but are absolutely worth it.
1. Melt the butter in a large pan. Add the mushrooms, garlic, a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
2. Combine flaxseed, Parmesan, chickpeas, dates, parsley, egg, tahini, tamari, a pinch of salt and pepper in a food processor or blender. Pulse until combined well and transfer to a large mixing bowl.
3. Once the mushrooms have cooled, add them and some of the pan juices to the bowl. 4. Add the rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in the oats as needed.
5. Preheat oven to 475° with rack in upper third.
6. Form the mixture into 6 patties, about an inch thick each. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14 - 18 minutes.
7. Warm a splash of oil in a sauté pan over a medium heat. Add onions and a pinch of salt and sauté until edges begin to brown, 5 - 7 minutes. Set aside.
After removing the patties from the oven, toast the English muffins and spread on your favorite condiments. We suggest hummus or a light mayonnaise. Hot headeded? We love it with lots of hot sauce, like sriracha. Assemble the burgers by layering the patty, avocado, arugula, and onions.
For a lighter version, simply serve the patty over a generous portion of arugula or mixed greens.
大受歡迎的漢堡。他們需要一點(diǎn)額外的準備時(shí)間,但絕對是值得的。
1。在一個(gè)大的鍋里融化黃油。加入蘑菇,大蒜,鹽少許,炒蘑菇是軟化和多余的水已經(jīng)煮熟了,8 - 10分鐘。熄火。
2。將亞麻籽、帕爾瑪、鷹嘴豆、蜜棗、歐芹、雞蛋、芝麻醬、醬油、一撮鹽和胡椒在食品加工機或攪拌機內。直到混合好,轉移到一個(gè)大的碗里。
3。蘑菇有冷卻后,將它們添加一些鍋里的汁。
4。加入糙米飯和攪拌相結合。封面和冷藏30分鐘或1天。如果混合物看起來(lái)太濕,根據需要加入燕麥。
5。預熱烤箱至475°。
6。把混合物倒入6個(gè)餡餅模,大約一英寸厚。放到烤盤(pán)中,烤14 - 18分鐘。肉餅就做成了。
7。加熱一個(gè)抹了油的煎鍋，中火加熱。加入洋蔥和少許鹽,炒,直到邊緣開(kāi)始棕色,5 - 7分鐘。備用。我們建議鷹嘴豆泥或光蛋黃醬。我們喜歡用大量的辣椒醬,辣醬。組裝漢堡通過(guò)分層肉餅、鱷梨、芝麻菜、洋蔥。
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