These are simply perfect tasting. If I have leftover cooked brown rice, these are how I will use it up. You can form the patties and freeze them until you want to cook them up. They also make nice appetizer rounds; just make them into balls or small patties.

Ingredients:

1 1/2 cups water
1 cup bulgur
1/4 cup low-sodium vegetable broth
1/2 cup finely chopped onions
1/2 cup shredded carrots
1/2 cup shredded zucchini
1 tsp dried thyme
3 cups cooked brown rice
1/2 cup egg substitute (or one egg)
1/2 cup whole wheat flour
1/4 cup finely chopped walnuts
1 tsp garlic powder
1 tsp dried rosemary, crumbled
1/2 tsp freshly ground black pepper
1 Tbs canola or olive oil

Instructions:

1. In a large bowl, combine the water and bulgur; set aside for 30 minutes, or until the bulgur is soft. Place in a strainer and drain well, pressing out the excess water with the back of a spoon. Return the bulgur to the bowl.

2. In a large non-stick frying pan over medium heat, warm the stock. Add the onions, carrots, zucchini and thyme; cook, stirring frequently, for 4 to 5 minutes, or until vegetables are tender and the liquid has evaporated. Add the bulgur.

3. Stir in the rice, egg, flour, walnuts, garlic powder, rosemary and pepper; mix well. Shape into 6 patties, adding more flour if the mixture is too soft.

4. Wash and dry the frying pan. Place over medium heat and warm the oil. Add the patties and saute for about 5 minutes per side, or until golden.

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