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Whole Grain Brown Rice and Quinoa-White Bean Burgers
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Veetee Recipe

Whole Grain Brown Rice and Quinoa-White Bean Burgers

Medium6-8
Whole Grain Brown Rice and Quinoa-White Bean Burgers recipe developed by Chef Judith Choate is a delightful vegetarian grilling option. You won't miss the meat at the barbeque with this flavorful patty. High in protein too!

What you need to get

Veetee rice image

Wholegrain Brown and Quinoa

0
1 package Veetee Dine-In Whole Grain Brown Rice and Quinoa
¾ cup diced hot house (English) cucumber including the skin
½ cup diced tomatoes
¼ cup sliced scallions
¼ cup minced fresh flat leaf parsley
¼ cup minced fresh mint
½ cup extra virgin olive oil
2 to 3 tablespoons fresh lemon juice or to taste
Salt and pepper

What you need to do

Place the rice in a large mixing bowl.  Add the cucumbers, tomatoes, and scallions, tossing to blend completely.  
Add the minced parsley and mint and again toss to blend.
Combine the olive oil and lemon juice in a small mixing bowl, whisking to blend.  Pour over the rice mixture, season with salt and pepper, and stir to blend completely.
Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to blend.
Serve chilled or at room temperature. 



  

    
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Whole Grain Brown Rice and Quinoa-White Bean Burgers

  

		Whole Grain Brown Rice and Quinoa-White Bean Burgers    Whole Grain Brown Rice and Quinoa-White Bean Burgers recipe developed by Chef Judith Choate is a delightful vegetarian grilling option. You won't miss the meat at the barbeque with this flavorful patty. High in protein too!    
What you need to get

    

      1 package Veetee Dine-In Whole Grain Brown Rice and Quinoa

¾ cup diced hot house (English) cucumber including the skin

½ cup diced tomatoes

¼ cup sliced scallions

¼ cup minced fresh flat leaf parsley

¼ cup minced fresh mint

½ cup extra virgin olive oil

2 to 3 tablespoons fresh lemon juice or to taste

Salt and pepper    

    
What you need to do

    
 
      Place the rice in a large mixing bowl.  Add the cucumbers, tomatoes, and scallions, tossing to blend completely.  

Add the minced parsley and mint and again toss to blend.

Combine the olive oil and lemon juice in a small mixing bowl, whisking to blend.  Pour over the rice mixture, season with salt and pepper, and stir to blend completely.

Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to blend.

Serve chilled or at room temperature.