Mexican Chili Burgers

1 1/2 cups water

1 cup seven grain cereal

10 ounces soft tofu, blended (or 1/2 cup egg whites

or egg substitute) 2 teaspoons McKay's chicken-style seasoning

1/4 cup fresh cilantro -- chopped

3 teaspoons canned chopped green chiles

1 1/2 teaspoons dried oregano

1 teaspoon cumin

1 teaspoon chili powder

2 teaspoons garlic powder

1 cup onion -- chopped fine

1/2 cup shredded carrots

2 cups cooked brown rice

1/2 cup to 1 cup cracker crumbs

1 cup plum tomatoes -- seeded & chopped

cooking spray

In a small microwaveable bowl, combine 1 1/2 cups water wit the seven-gra in cereal. Cover, and microwave on high for 5 minutes. Grains should be softe ned. Let sit to cool while preparing the remaining ingredients. In a blender container, blend the soft tofu to the consistency of cottage cheese. If tofu is too thick, add a small amount of water. If using egg white s, slightly beat them. In a large mixing bowl, pour blended tofu or beaten eggs and add McKay's c hicken-style seasoning, cilantro, green chiles, oregano, cumin, chili powder, a nd garlic powder. Mix well. Add the onions, carrots, rice, cracker crumbs, to matoes, and softened grain mixture. Mix well. If mixture is too thin to form burgers, add additional cracker crumbs. If mixture is too crumbly, add a few t ablespoons of water to hold mixture together. Shape into 12 patties that are 4 inches in diameter and about 1/2 inch th

ick. Spray a nonstick skillet with cooking spray and place over medium heat. Add patties and saute for about 5 minutes per side or until golden brown.