MUSHROOM, SPINACH & RICE BURGERS

Cook the rice in a pan of hot water for 12-15 minutes, or until tender. Drain and place in a food processor.

Heat the oil in a frying pan. Add the mushrooms and garlic and cook for 5 minutes. Add to the rice in the food processor.

Reserve 25 g/l oz spinach leaves. Take the remaining spinach and lightly rinse and pat the leaves completely dry with kitchen paper. Place the spinach, beans, pepper, almonds, Parmesan cheese, basil, breadcrumbs and salt and pepper to taste to the rice mixture in the food processor and, using the pulse button, chop finely. Mix well, then shape into 4-6 equal sized burgers.

Coat in the flour, then cover and leave to chill in the fridge for 1 hour.

Preheat the barbecue. Brush the burgers with two tablespoons of the remaining oil and cook over medium-hot coals for 6-8 minutes on each side, or until it is cooked through. Meanwhile, brush the tomato slices and mushrooms with the remaining oil and add to the barbecue for the last 5 minutes of cooking to heat through.

Place the reserved spinach leaves on individual serving plates and top each with a mushroom. Add the burgers and tomato slices and serve immediately.

SERVES 4-6

25 g/l oz mixed basmati and
wild rice
4 tbsp olive oil
3-4 garlic cloves, crushed
300 g/101/2 oz button mushrooms,
chopped
175 g/6 oz fresh spinach leaves
300 g/101/2 oz canned borlotti
beans, drained
1 orange pepper, deseeded,
peeled and finely chopped
55 g/2 oz flaked almonds, toasted
55 g/2 oz Parmesan cheese,
grated
2 tbsp chopped fresh basil
55 g/2 oz fresh wholemeal
breadcrumbs
2 tbsp wholemeal flour
beef tomatoes, thickly sliced
4—6 large field mushrooms
salt and pepper