Ingredients
1/2 cup uncooked brown rice1/2 cup uncooked bulgur1 tablespoon salt-free seasoning blend1/4 teaspoon poultry seasoning2 cups water1/4 cup egg substitute1/2 cup fat-free cottage cheese2 cups finely chopped fresh mushrooms3/4 cup old-fashioned oats1/3 cup finely chopped onion2 tablespoons minced fresh parsley1 teaspoon salt1/2 teaspoon dried basil1/8 teaspoon celery seed1 cup shredded part-skim mozzarella cheese1/4 cup shredded reduced-fat cheddar cheese3 teaspoons canola oil, divided12 sandwich rollsOptional toppings: Watercress and tomato, red onion and avocado slices
Preparation
Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold.
Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping.
Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.
