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Pre-cook Brown Rice, Quinoa and Beets in advance and allow to cool before using in the recipe.
Brown Rice – 1 cup uncooked = 2 1/2 cups cooked; INSTANT POT – add 1 cup Brown Rice and 1 cup of water to IP. Cook on “manual” for 22 minutes. Allow “natural release” for 10 minutes. STOVE TOP – 1 cup Brown Rice and 2 cups water to a small saucepan. Bring to a boil, then reduce to simmer, cover and cook for about 50 minutes. Remove from heat and let stand for 10 minutes.
Quinoa – 1/3 cup uncooked = 1 cup cooked; In a small saucepan add 1/3 cup of Quinoa and 2/3 cups of water. Bring to boil then simmer covered for 15 minutes. Remove from heat, let rest for 10 minutes, then fluff with a fork.
Roast Beets: Preheat oven 400F. Trim both ends off beets. Keeping the skin on, scrub under running water with a vegetable scrubber. Individually wrap beets in aluminum foil and for about 45-50 minutes, until fork tender. Or cover with water in a saucepan and boil on the stove top for about 50 minutes. Allow to cool, then peel off the skin.
Burger recipe inspired and adapted from Dr. McDougall https://www.drmcdougall.com/misc/2016nl/oct/recipes.htm