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8 ounces Monterey Jack cheese,
chilled
2 large doves garlic
7_ small red onion, cut into
l-inch pieces
1 cup fresh mushrooms
7_ medium green bell pepper,
cut into l-inch pieces
1 medium rib celery, cut into
l-inch pieces
1 can (16 oz.) pinto or kidney
beans, well drained
1 can (8_Aoz.) whole kernel
corn, drained
2 cups cooked brown rice
(not instant)
73 cup dry bread crumbs
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
Y4 teaspoon cayenne pepper
_/4 teaspoon salt
1 2 tablespoons olive oil
1 2 tablespoons butter
or margarine
Position chef's bowl and 4 mm slicing disc in work bowl. Add cheese. Process to slice.
Set aside.
Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic
through small feed tube. Processuntil finely chopped, 5 to 8 seconds. Add onion, mushrooms,
bell pepper and celery. Pulse4 to 5 times, about 2 seconds each time, or until chopped.
Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and
salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties
(about _/2cup each).
In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches,
if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each patty
with cheese. Reduce to medium-low heat. Cook 5 to 6 minutes, or until patties are golden
brown and cheese is melted.
If desired, serve with whole wheat sandwich buns or pita pockets, tomato slices, leaf
lettuce, mayonnaise, and mustard.
Ted: 8 servings.
_v _:About290cal, 12gpro, 31 gcarb, 13 g total fat, 6gsatfat, 35mgchol,
350 mg sod.
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