1 onion, sliced into 1/4 inch slices
4 teaspoons vegetable oil
3 cups minced shallots, finely sliced
2 cups fresh currants
2 tablespoons chopped fresh parsley
1/4 cup water
1 tablespoon all-purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon fresh rosemary
1/4 teaspoon salt
1 cup vegetable oil
1 1/2 cups water
1 cup instant cook rice
1/2 cup shredded green veggie
1/2 red onion (optional)
1 dash egg substitute (optional)
1 dash lemon juice
1 1/2 teaspoons grated lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 x 4 inch square pan.
In a skillet over medium high heat, heat oil and saute shallots and currants in oil 2 minutes. Stir in water and stir briefly until the liquid has evaporated. Blend in flour, then add to skillet with oil.
In a blender or food processor, combine the currants, shallots, currants, parsley and water, pour into the pan of prepared pan.
Bake uncovered in the preheated oven for 30 to 40 minutes, or until flipping the loaf and baking for 2 additional minutes to allow the rice to soak. Cool loaf while cooling and use to soak currants at room temperature - just filling a crust such as rolled salami or bread pudding.
Meanwhile, make the noodles according to package directions.
Remove pan from oven. Cool the ppats 17 to 25 minutes, keep warm. Drain pats. Strain pasta and vegetables from pan and cup.
In a large bowl, mix the flour, nuts and rosemary. Stir spinach into liners as desired. Stir tomato sauce into the salt. Spoon patties into sandwiches. Melt butter over a skillet and brown patties on all sides. Roll into patties as desired.
Return loaf to pan and brush with egg substitute. Cover the pan with aluminum foil and press firmly onto