All Recipes Best Recipe Side Dish Vegetables Green Peas

Ingredients

1 (16 ounce) package sliced cremini mushrooms 2 large shallots, minced 3 tablespoons olive oil 2 medium carrots 2 stalks celery 4 cloves garlic 4 cups water 4 cups vegetable broth 2 tablespoons apple cider vinegar ½ teaspoon paprika ¼ teaspoon ground coriander ¼ teaspoon salt ¼ teaspoon ground cumin ¼ teaspoon dried thyme ¼ teaspoon dried marjoram 1 cup millet 1 cup brown rice 1 cup dried green peas 1 cup dried lentils

Nutrition Info

216.8 calories carbohydrate: 37.3 g cholesterol: : - fat: 3.9 g fiber: 7.4 g protein: 9.2 g saturatedFat: 0.5 g servingSize: - sodium: 176.8 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Combine mushrooms, shallots, and olive oil in a stockpot over low heat. Cook until mushrooms release their moisture and it evaporates almost completely, 7 to 10 minutes. Remove mixture from the pot and let cool.
Finely grate carrots and celery, dice garlic. Roughly chop the mushroom and shallots and place all vegetables in the pot over medium heat. Add water, broth, vinegar, paprika, coriander, salt, cumin, thyme, and marjoram. Stir gently, cover, and bring to a simmer.
Add millet, rice, peas, and lentils. Reduce heat to low and simmer for 1 hour. Remove from heat, let cool until safe to handle.
Form mixture into 4- to 5-ounce patties. Heat a heavy skillet over medium-low heat, fry patties until a crust forms on the outside, 4 to 5 minutes per side.

16 patties

A flavor-filled and meaty burger without all the meat! Serve on buns with the dressing of your choice.