These sliders pack BIG flavor!

Ingredients:

1  cup (4 cups cooked) Brown rice, long-grain,
regular, dry

2  tbsp + 2 tsp Canola oil

3/4 cup Fresh yellow onion, diced

2 cups Fresh celery, diced

1/4 cup Fresh garlic, minced

8 lbs Raw ground turkey, lean

8 Eggs beaten

2 1/2 cups Ocean Spray® Dried Cranberries

6 cups Fresh baby spinach, chopped

2 tbsp + 2 tsp Worcestershire sauce

1 tbsp + 1 tsp Salt

1 tbsp + 1 tsp Ground black pepper

2  tsp Ground white pepper

48 (1 oz each) Mini whole-wheat rolls (small dinner roll size)

Directions:

• Preheat oven to 350 °F.
• Combine brown rice and 4 cups of water in a large saucepan and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30 – 35 minutes. Fluff with a fork. Cover and refrigerate until completely cooled.
• Heat canola oil in a large skillet. Add onions, celery and garlic. Cook over medium heat for 5-10 minutes or until tender. Remove from heat. Cover and refrigerate until completely cooled.
• In a large mixing bowl, combine turkey, egg, dried cranberries, spinach, Worcestershire sauce, salt, peppers, brown rice and sautéed vegetables. Shape mixture into 48 patties.
• Line baking sheets with parchment paper and lightly coat with nonstick cooking spray. Place patties evenly spaced on baking sheets.
• Bake uncovered for 20-25 minutes at 350 °F. to an internal temperature of 165 °F. or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Do not overcook. Remove from oven and serve on mini whole-wheat rolls. Serve immediately.

Yield:

Makes 48 servings