1 1/2 cups short grain brown rice, measure uncooked
1/2 cup onion finely diced
2/3 cup carrot minced or grated
1/2 teaspoon dry basil
1/2 teaspoon dry thyme
1/2 teaspoon black pepper, coarse grind
1/4 cup tamari
Cook the rice so that it comes out a bit dry. If it is very sticky and damp let it dry some by spreading it on a tray for a while. After the rice cools, add all other ingredients, mix well, and sort of knead the mixture a bit until it feels a bit sticky. Form into patties about 4 inches round and about 1/2 to 3/4 inches thick don't make them to thin. Place on a nonstick baking sheet, and put into a preheated 450F oven. Let cook for about 25 minutes, flip and cook for another 10 to 15 minutes. Serve on whole wheat burns with lettuce, tomato and onion slices and grainy mustard.
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