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A whole grain delight! Two whole grains, beans for balanced protein and veggies to bring it all together. For a bit more pizzazz, replace some of the brown rice with wild rice.

Directions Heat 1 teaspoon of oil in large non-stick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender.

Transfer vegetables to food processor bowl. Add Heart Balance Cereal, rice, beans, soy sauce, garlic, pepper, and cilantro if desired. Pulse for about 20 seconds or until well blended. Divide into eight 1/2-cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.

Nutritional Facts Per serving: Calories: 206, Calories from Fat: 26, Total Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 202mg, Total Carbohydrates: 38g, Dietary Fiber: 9g, Soluble Fiber: 3.5, Sugars: 3g, Protein: 9g

Exchanges: Carbohydrate: 2.5, Fat: 0.5

Veggie BurgersPrep Time: 30min
Serving Size: 1 burger
Makes: 8 burgers
3 tsp canola or olive oil, divided
1 cup sliced mushrooms
1 cup shredded carrots (about 2)
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped zucchini (about 1 small)
2 cups Heart Balance Cereal
1 cup cooked brown rice
1 15-ounce can red (or black or pinto) beans, rinsed and drained
2 Tbsp soy sauce or 1/2 teaspoon salt
1 tsp minced garlic
1/8 tsp black pepper
1/2 cup chopped fresh cilantro or chives (optional)

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