Veggie Burgers

Yield: 10 burgers

1/2 cup brown lentils
1/2 cup barley
1/2 cup brown rice
2 tablespoons olive oil
1 1/3 cups carrots, minced
3/4 cup onion, minced
3/4 cup celery, minced
2 tablespoons sunflower seeds, toasted or dry-roasted
1 teaspoon oregano
1 1/2 teaspoons salt
Pepper to taste
1 teaspoon thyme, minced
1 tablespoon dried basil
1 1/2 teaspoons garlic, minced
2 large eggs
1/2 cup flour
1 tablespoon vegetable oil

The day before serving: Bring 4 cups water to a simmer in a large saucepan. Add lentils, cover; simmer 15 minutes.

Add barley, cover; simmer 15 minutes.

Add brown rice, cover; simmer 20 minutes or until water is absorbed and rice is cooked.

In medium pan, saut carrots, onion and celery in olive oil until tender, about 10 minutes. Add sunflower seeds, oregano, salt, pepper, thyme, basil and garlic, and saut 1 to 2 minutes more.

Combine grains and vegetables in large covered container, refrigerate overnight.

The day of serving: Add eggs and flour to grain mixture, mix wells. Form balls 3 to 4 inches in diameter, and flatten into patties 3/4 inch thick. Fry patties in vegetable oil until golden brown, 3 to 4 minutes each side.