The Solution: Leftovers

At some point you’ve got to clean leftovers out of the refrigerator. The rice that was great under Sunday night’s stew can go in one more dish. A handful of mushrooms isn’t enough to build an entree, but it has to be used before it grows fuzz. And one zucchini? What can you possibly do with it?

The answer is a veggie burger. It’s a great catchall for the odds and ends you have. Start with a bland base, such as cooked rice, barley or even bread crumbs. Add your favorite sauteed vegetables, seasonings and enough egg to keep the burger from falling apart.

Vary the spices to match the other ingredients. For example, if shiitake mushrooms, bok choy and water chestnuts are part of your burger, soy sauce and five-spice powder will give it an Asian flavor; if onions, garlic, tomatoes and zucchini are prevalent, try oregano and/or basil for an Italian accent.

Use this recipe for Veggie Burgers With Vidalia Onion Relish as an inspiration and just use the same proportions of your favorite foods for your own creation. If you decide to include tomatoes, squeeze out the excess liquid first.

Serve hominy mixed with cherry tomatoes and a spicy vinaigrette dressing as an unusual and satisfying accompaniment.

VEGGIE BURGERS WITH VIDALIA ONION RELISH (VEGETARIAN)

RELISH

1 tablespoon olive oil

1 Vidalia onion, thinly sliced

1 1/2 teaspoons balsamic vinegar

Dash nutmeg

Salt, pepper

BURGERS

1 small zucchini, trimmed and diced

1 cup diced shiitake mushrooms (about 3 ounces)

1/4 cup chopped green onions, green parts only

1 1/2 tablespoons olive oil

1 cup plain cooked brown rice

1 1/2 teaspoons soy sauce

Freshly ground black pepper

1/4 teaspoon crushed, dried herbes de Provence or crushed, dried oregano

1 egg, beaten

2 hoagie or submarine rolls, split, optional

RELISH

Heat oil in medium nonstick skillet. Add onion and saute over low heat until golden and tender, about 10 minutes. Stir in vinegar. Season with nutmeg and salt and pepper to taste. Serve warm. Makes 1 cup.

BURGERS

Place zucchini, mushrooms and onions together on cutting board and very finely mince. (Note: Do not use food processor or mixture will be wet.)

Heat 1 tablespoon oil in large, nonstick skillet. Saute minced vegetables over medium heat until tender, about 10 minutes. Remove from heat and put in bowl. Stir in rice, soy sauce, pepper to taste, herbes de Provence and egg.

Heat remaining 1/2 tablespoon olive oil in same skillet. Drop rice mixture in 6 small rounds into skillet. Gently press down with spatula and fry until nicely browned on bottom, about 5 minutes. Gently turn over and fry another 5 minutes.

To serve, place 3 burgers on each of 2 plates and divide relish between plates. Or place 3 burgers on bottom half of each roll. Top with half of relish and other half of bun.

2 servings. Each serving without bun:

352 calories; 436 mg sodium; 106 mg cholesterol; 20 grams fat; 36 grams carbohydrates; 8 grams protein; 1.72 grams fiber.

2 servings. Each serving with bun:

482 calories; 686 mg sodium; 106 mg cholesterol; 22 grams fat; 59 grams carbohydrates; 12 grams protein; 1.72 grams fiber.

HOMINY SALAD (VEGETARIAN)

1 cup canned hominy, drained

10 cherry tomatoes, stemmed and halved

1 large jalapen~o, seeded and minced

1 small red onion, diced

1/4 teaspoon cumin seeds

1/4 teaspoon paprika

2 teaspoons lime juice

1 tablespoon olive oil

Salt

Freshly ground black pepper

Combine hominy, tomatoes, jalapen~o and onion in medium bowl.

Combine cumin seeds, paprika, lime juice, oil and salt and pepper to taste in cup. Pour over hominy mixture and toss gently but well. Let stand 10 minutes before serving.

2 servings. Each serving:

166 calories; 329 mg sodium; 0 cholesterol; 8 grams fat; 22 grams carbohydrates; 3 grams protein; 1.69 grams fiber.