doctozmagic
6 years ago1,000+ Views
خسارة ما بحطو الوصفات بالعربي!! لكن أظن إن المقادير وطريقة التحضير واضحة و سهلة الفاهم ولو بالإنجليزي،صح؟؟ على العموم هيدي وصفة لهمبرجر Vegeterian!! كتير طيب و باين صليم الدسم! شغلة كتير صعبة لو بنتكلم عن همبرجر! *********** Ingredients 4 sun-dried tomatoes (not packed in oil) 1 1/2 cups vegetable broth or water 1/2 cup millet, rinsed (see Ingredient note) 1/4 teaspoon salt 6 teaspoons extra-virgin olive oil, divided 1 large onion, chopped 3 cups lightly packed baby spinach, stems trimmed 2 cloves garlic, minced Olive Ketchup, optional (recipe follows) 1/2 cup crumbled feta cheese 1 tablespoon chopped fresh basil 2/3 cup fine dry breadcrumbs 1/4 teaspoon freshly ground pepper 7 whole-wheat English muffins or whole-wheat buns Arugula & sliced tomatoes for garnish Directions 1-Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside. 2-Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes. 3-While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes. 4-Prepare Olive Ketchup, if using. 5-Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well. 6-With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each. 7-Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.
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