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1
In medium saucepan, combine rice and 1 cup water.
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2
Bring to a boil.
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3
Reduce heat, cover and cook until rice is tender and all liquid has been absorbed, about 30 minutes.
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4
Remove from heat and let stand 5 minutes.
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5
Stir and let cool completely.
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6
Meanwhile, in another medium pan, combine amaranth, 1 12 cups water and pinch of salt.
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7
Bring to a boil.
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8
Reduce heat, cover and cook until all liquid has been absorbed and amaranth has a creamy consistency, 20 to 25 minutes.
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9
Remove from heat and let stand 5 minutes.
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10
Stir and let cool completely.
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11
In large saucepan pot, bring 2 cups water and pinch of salt to a boil.
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12
Add oats and cook, stirring occasionally, until oats have absorbed all water, about 8 minutes.
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13
Let cool completely.
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14
In food processor, grind sunflower seeds to coarse meal.
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15
Transfer to small bowl and set aside.
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16
Add rice to food processor and pulse on/off until grains break up and mixture becomes sticky.
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17
In medium saucepan, heat 2 teaspoons oil over medium heat.
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18
Add onion, garlic, celery, dried herbs and spices, 14 teaspoon freshly ground pepper and pinch of salt and cook, stirring occasionally, until onion has softened, about 5 minutes.
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19
Remove from heat and let cool completely.
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20
Preheat oven to 350 F. In large bowl, combine rice, amaranth, oats, onion-celery mixture, bread cubes, tamari or soy sauce and molasses.
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21
Shape mixture into 12 small patties.
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22
In large skillet, heat 1 tablespoon oil over medium heat.
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23
Cook patties in batches until golden brown, about 2 to 3 minutes per side.
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24
When all patties are cooked, transfer them to baking sheet and bake 15 minutes.
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25
Serve warm.
